Holiday Cranberry Sauce

Thanksgiving isn’t complete without cranberry sauce. Combining a tartness and sweetness that’s hard to find, it truly completes the meal.


  • 3 cups fresh or frozen cranberries
  • 1/2 tsp cinnamon
  • Pinch salt
  • 3 tbsp diced candied orange or lemon peel
  • 1/2 tsp fresh grated ginger
  • 6 tbsp honey (or more to taste)


  1. Place everything in a 2-quart saucepan; stir well and slowly bring to a boil.
  2. Cook over medium heat until the cranberries begin to pop and the mixture thickens, about 5 minutes.
  3. If you like it on the sweeter side, add more honey to taste.
  4. Cool and transfer to container. Refrigerate. Will keep for up to 3 weeks.
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