Here’s a fresh, easy cranberry sauce recipe to add to your Thanksgiving condiment repertoire. I made it on a whim several Thanksgivings ago, and it has become a staple on the holiday table. I adapted the recipe from Epicurious, omitting the cinnamon, adding a pinch of sea salt, and using the full 1/2 cup sugar. It’s delicious: sweet-tart and scented with orange. This no-cook, fresh sauce nicely complements my favorite (cooked) Red Wine (or Port) Cranberry Sauce, which takes just a wee longer, and which is also a Thanksgiving staple. PS: My Grandmother’s Mustard Sauce (AKA: The Ham Sauce!)
5 from 3 reviews This sauce should be made at least 2 hours ahead of time. With that in mind, don’t be afraid to make this and any other cranberry sauce you plan on making days ahead of time — weekend project!
