Citrus-Cranberry Sauce

It’s not officially Thanksgiving unless I have [fill in the blank] on my Thanksgiving table. 

For me, one of those things is my Dad's super simple cranberry sauce. While Jeff and I aren't able to be with family for Thanksgiving, at least we can add a little taste of home to this year's untraditional celebration in Singapore. 

Mackenzie Jordan

Citrus Cranberry Sauce 

Makes 4 cups
Prep time: 5 minutes
Cook time: 20 minutes


24 oz fresh or frozen cranberries
Zest & juice of 1 orange
2 oranges, peeled, segmented and chopped
1/2 to 3/4 cup sugar or honey
1 tsp cinnamon
1 tsp vanilla extract
1 cup toasted walnuts or pecans


1. In a large saucepan, bring cranberries, orange zest, juice and segments, sugar, cinnamon and vanilla to a boil. Reduce heat, simmer on low, stirring occasionally, until sauce thickens and cranberries begin to burst, about 20 minutes. 

2. Remove from heat, add toasted nuts and place in a heat-safe container to cool. Serve chilled or at room temperature. 


A major plus? You can make this sauce ahead of time, which means one less thing to do on the big day. I made mine earlier this week and it just keeps getting better.