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Cranberry sauce is a staple on the Thanksgiving table, no doubt. This light and tasty homemade version is perfect and so easy it’ll definitely be your new favorite!
If I’m being honest, I really like cranberries but the sauce has never been my favorite. Usually it’s too sweet, or too tart, or just tooooooo much – basically it’s a bit inconsistent for me. I really enjoy it when made right but too often it’s not.So I made my own! My husband will tell you it’s not sweet enough, but as usual I think he’s wrong. I don’t like anything overly sweet, and he like sugar like it’s about to be outlawed and he needs to eat as much as humanly possible in a short amount of time.
This perfectly mixes tart and sweet with that little bit of holiday spice that will bring you right back to home. This also pairs perfectly with my orange, honey and sage butter (holy mother of god). Enjoy these on a biscuit, they’re meant to be together! I haven’t perfected my recipe yet, but Joanna Gaines Biscuits are fantastic.
The best thing about this sauce is that it’s a set and forget until it’s ready. Throw it all in one pot and voila! You’ll have the best homemade sauce in no time!
I always offer to bring cranberry sauce to Thanksgiving dinner (when I’m not hosting) because people are always thrilled with homemade vs store bought, and it’s so easy to make! Set and forget recipes are the best, aren’t they?
Best-ever cranberry sauce
- 2 pounds fresh cranberries
- 1/4 cup brown sugar
- 1/3 cup maple syrup
- 1 tsp cinnamon
- 1/4 cup Gran Marnier
- pinch nutmeg
- Place all ingredients in a sauce pan over medium and cook for 30 minutes stirring a few times until cranberries completely sorted and sauce reduces.