During the holiday season, cranberry sauce becomes one of those small but essential dishes that helps the table feel complete. It’s the bright counterpoint to roasted turkey, chicken, or ham, adding balance to richer, savory plates. This version keeps things simple and familiar, simmered gently on the stove with just enough warmth from orange peel and cinnamon. It’s a sauce meant to sit comfortably among holiday favorites, easy to make ahead and easy to spoon generously, whether the meal is a full gathering or something quieter shared at home.

A Spoonful That Brings Balance

Once it’s simmered and cooled, this sauce settles into something quietly satisfying. The cranberries soften and burst, the sweetness rounds out, and the gentle bitterness from the orange peel lingers just enough to keep each bite interesting. Spoonfuls sit comfortably next to roasted turkey, chicken, or ham, cutting through richer dishes without overpowering them. It’s the kind of addition that doesn’t ask for attention, but somehow makes every plate feel more complete — familiar, balanced, and right at home during the holiday season.

Ingredients

• 12 oz fresh or frozen cranberries
• ¾ to 1 cup sugar, to taste
• ½ cup orange juice
• ½ cup water
• 1–2 strips of orange peel, removed with a peeler
• 1 cinnamon stick
• Pinch of salt

Instructions

1. Melt the sugar in the liquids:
Add the sugar, orange juice, water, and salt to a medium saucepan and heat over medium, stirring until the sugar fully dissolves.

2. Add the cranberries and aromatics:
Stir in the cranberries, orange peel, and cinnamon stick, then bring the mixture to a gentle boil.

3. Simmer until the cranberries burst:
Lower the heat and simmer for 10–15 minutes, stirring occasionally, until most of the cranberries have popped and the sauce thickens naturally.

4. Adjust the aromatics and let it cool:
Remove the orange peel and cinnamon stick if you prefer a milder flavor, or leave one or both in as the sauce cools for a deeper infusion; the sauce will continue to thicken as it rests.

5. Taste and adjust if needed:
Once cooled, taste the sauce and add a little more sugar if you prefer it sweeter.

Storage

• Store cranberry sauce in an airtight container in the refrigerator for up to 5 days.
• Serve chilled or at room temperature.
• This sauce can be made ahead and often tastes better the next day.

Note

• Letting the sugar fully dissolve before adding the cranberries helps the sauce cook evenly and taste smoother.
• Leaving the orange peel or cinnamon stick in while the sauce cools will deepen the flavor; remove them sooner if you prefer it milder.
• The sauce thickens more as it cools, so it may look slightly loose while still warm.
• This sauce is meant to be gently tart and balanced, not overly sweet.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs