DISCLAIMER: This post may contain affiliate links.
Surely you have joined our super awesome Facebook group, right? If not click here to follow!
You guys, Thanksgiving is almost here, and I’m giddy!! I LOVE Thanksgiving. Not only is it the official start of the holiday season, but we get to enjoy delicious food with family — both relatives and friends.
One of my absolute favorite Thanksgiving side dishes is a big bowl full of fresh cranberry sauce. I will fight you if you say it’s gross. You OBVIOUSLY haven’t had MY cranberry sauce!
Not only do you get the sweet and sour from the cranberries, you also get a kick of bright flavor from the orange juice. And, I even have a secret ingredient, that I’ll tell you about in a minute.
Cranberry Sauce Ingredients
1 Cup of Granulated Sugar
1/2 Cup of Water
1/2 Cup of Orange Juice
2 Seeded and Diced Jalepenos — YES!! I said jalepenos. They are my secret ingredient, and they sneak up on your taste buds like a ninja. I love the heat!! They go so good with the cranberries and orange juice flavors.
4 Cups of Fresh Cranberries
How To Make Fresh Cranberry Sauce That You Will Love
- Heat first four ingredients until the mixture comes to a simmer.
- Add the cranberries, and simmer for about 10-15 minutes. The cranberries will start popping when the sauce is about ready. Don’t be surprised; this is normal. You want nearly all of them to burst open.
- Take the sauce off the heat, and let it cool completely.
- Place the cooled sauce in an air-tight container, and chill for at least 2 hours. The sauce will thicken up as it chills.
Enjoy this sauce with your turkey, with a bite of mashed potatoes, slathered on a buttered roll, or even with some of your green been casserole! You will send me thank you letters; it’s THAT good.
If you are looking for a BOMB soup to go with your Thanksgiving meal, you have GOT to check out this Simple Butternut Squash Soup! You’re welcome.
- 1 Cup of Granulated Sugar
- 1/2 Cup of Water
- 1/2 Cup of Orange Juice
- 2 Seeded and Diced Jalepenos
- 4 Cups of Fresh Cranberries
- Heat the first four ingredients to a simmer.
- Add the cranberries, and cook for another 10-15 minutes, until most of the cranberries have popped open.
- Cool completely.
- Add to air tight container, and chill for at least 2 hours.
If you don't like the heat, you can leave out the jalepenos.