Yield: Serves 6 to 8 | Prep Time: 5 minutes | Cook Time: 15 minutes
Cranberry sauce is essential to the perfect Thanksgiving dinner, and this three-ingredient recipe is so simple that I can whip it up while the turkey is resting. Add the larger amount of sugar if you prefer a sweeter sauce.
INGREDIENTS
1 (12-ounce) package fresh cranberries, rinsed and drained
1 orange, peeled, segmented and each segment cut in half
¾ to 1 cup sugar
Candied lemon
DIRECTIONS
1. Place half of the cranberries and half of the orange pieces in a food processor. Pulse until the mixture is evenly chopped. Transfer to a medium saucepan. Repeat with the remaining cranberries (reserving a few for garnish) and orange pieces. Stir in the sugar.
2. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the mixture becomes a vibrant red and the sugar is dissolved, about 15 minutes.
3. Transfer to a dish and let cool. Garnish with candied lemon and reserved cranberries, if desired. Refrigerate until ready to serve. (The sauce will thicken as it cools.)