How to Make Cranberry Sauce


Chris Bierwirth

Fresh cranberries

Chris Bierwirth, Contributing Writer

1 package of cranberries (12 oz)

½ cup cane sugar

¾ cup water

2 tablespoons honey (or to taste)

The zest of 1 orange

1 teaspoon cinnamon

Dissolve the sugar in water over medium heat in a saucepan. Mix in the cranberries until they pop, then reduce the heat. Add the honey, orange zest, and cinnamon and mix until evenly distributed. Serve either hot or cold.

My mother makes this delicious cranberry sauce each Thanksgiving, and I find it much more palatable than the store bought canned variety. This recipe calls for less sugar than most cranberry sauces, which allows for the natural tartness of the cranberries to shine through, and the honey adds a lighter sweetness than the added sugar would. This also makes for a healthier choice than most store bought varieties. Additionally, the light hints of orange and cinnamon really complement the dish. Cranberry sauce has grown to be staple of Thanksgiving, especially in Massachusetts. Likely, you will reach for this recipe year after year after trying it once.