Cranberry sauce can be made and stored well in advance without having to freeze because you’re essentially making a sugared jelly out of the fresh cranberries.
Homemade cranberry sauce is probably the easiest recipe to make on your Thanksgiving menu, so don’t be tempted to purchase the canned version!
This recipe for cranberry sauce has never let me down; that’s why I call it “perfect”. It’s also part of my Toni’s 12 Days of Thanksgiving.
Toni’s Perfect Cranberry Sauce
- 3 cups cranberries (1 12oz. bag)
- 1 cup orange juice
- 1 cup agave nectar or 1 cup sugar
- Cinnamon sticks- 2
- Combine all ingredients in saucepan; cook over medium heat stirring constantly
- Be amazed at how beautiful the cranberries look when they soften and begin to pop
- Once cranberries are completely softened and have popped (about 10-12 minutes), remove from heat, cool
- Remove cinnamon sticks before serving or stick them up in the sauce for decoration