This wonderful cranberry sauce is made with orange, cinnamon, and spiced rum for a perfect Thanksgiving side for turkey!
12ozbag fresh cranberries
1softball sized orangezested and juiced
Sort through the cranberries, discarding any that look brown and shriveled.
Rinse the cranberries and place them in a heavy bottomed saucepan with the sugar, orange zest, orange juice, spiced rum, and cinnamon stick.
Place a lid on the pan and cook over medium heat for about 15 minutes, stirring every couple of minutes. The cranberries will begin to pop!
When it looks like most of the cranberries have popped, remove the pan from the heat. If the sauce looks too liquidy, keep in mind that the pectin in the cranberries will make the sauce thicken up quite a bit as it cools. If you would like a thinner texture, you can add more water or orange juice.
Serve the cranberry sauce cold or at room temperature. Enjoy!
*You are sweetening to taste here. If it’s too tart for you, feel free to add more sugar.