What are your Thanksgiving Day plans? We’ll be at Mike’s mom’s house this year and I decided to keep things simple and make an easy cranberry sauce to bring to the feast. I had never made it before and wanted to try adding Vietnamese Cinnamon from Penzey’s that my Mom gave me.
We used the cinnamon when we made a Plum Pie together this summer and we found that it’s more intense than regular cinnamon. I figured since cranberries are tart, similar to plums, this would add a nice touch of sweetness.
This recipe is super easy and absolutely delicious, so if you’re looking for something delicious to make without all the extra effort, give this recipe a try.
Also, be sure to check out my recipe for Leftover Cranberry Sauce Popsicles.
EASY CRANBERRY SAUCE
- 4 cups cranberries
- 1 cup of water
- 1 cup of sugar
- Optional: 1/2 teaspoon cinnamon
- Rinse the cranberries in a colander.
- Add the water and sugar to a saucepan over high heat and bring to a boil. Stir to dissolve the sugar.
- Add the cranberries to the pot and allow them to boil for about 2 minutes.
- Lower the heat and let the cranberries simmer for another 10-12 minutes.
- Add the cinnamon, if desired, and stir to combine throughout.
- Remove from heat and let cool.
- Chill sauce in the refrigerator. The sauce will continue to thicken as it cools.
All images © Regan Baroni 2015.