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For the first time in 5 years I am not cooking Thanksgiving dinner!  I am responsible for the cranberries for my mom’s traditional early Thanksgiving celebration on Sunday though.  This is a recipe from Cooking Light and it was great.  The cinnamon, ginger and orange juice really make the cranberry sauce something special.  It smells great while its cooking and is very simple.  If you don’t want to squeeze your own orange juice just use it out of a carton.  But since you’re going to need the zest you may as well juice at least that orange so that you’re not wasting.  Happy Thanksgiving!

Classic Cranberry Sauce

  • 1 1/2 cups sugar
  • 3/4 cup fresh orange juice (about 3 oranges)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Dash of ground cloves
  • 1 (12-ounce) package fresh cranberries
  • 1 tablespoon grated orange zest

Combine first 6 ingredients in a medium saucepan; bring to a boil over medium-high heat.  Reduce heat to medium-low/medium and cook about 12 minutes until the cranberries pop.  Remove from heat and stir in zest.  Cool completely.  Serve chilled or at room temperature.  Makes about 3 cups.

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