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As someone who professes to know and love good food, I have to admit to the fact that I prefer jellied cranberry...straight out of the can, sliced, ridges and all. In fact, more that 30 years ago, when my future husband and I both reached for the jellied cranberry at my first Thanksgiving with my future in-laws, they immediatley decided that we were MFEO (made for each other). All that said, my mom considers canned cranberry a TRAVESTY so regardless of our preferences, I always make REAL cranberry sauce for our Thanksgiving table. This is a super simple recipe from Williams-Sonoma which will not disappoint.
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Ingredients Method

Ingredients
  

  • 1 orange
  • 1 1/2 lb frozen or fresh cranberrys
  • 1 cup sugar
  • 1 stick cinnamon
  • 3 tbsp water

Method
 

  1. Using a vegetable peeler, remove the zest from the orange in wide strips, leaving the bitter white pith behind. Juice the orange.
    In a saucepan over medium heat, stir together the cranberries, sugar, orange zest and juice, cinnamon stick and 3 Tbs. water. Cook, stirring occasionally, until the cranberries begin to pop and the sauce thickens, 20 to 25 minutes. Remove the orange zest and cinnamon stick and discard.
    Transfer the cranberry sauce to a serving bowl and serve warm or at room temperature. Or let cool, then transfer to an airtight container and refrigerate for up to 3 days, then serve cold. Serves 6.
    HAPPY EATING!!