Thanksgiving is just not Thanksgiving without Cranberry Sauce. I know there are lovers and haters out there, but I’m one of the lovers. I love to have a bite of turkey with a bite of cranberry sauce…it just makes the perfect bite, in my opinion. And talk about leftover turkey sandwiches…I slather them with mayonnaise and cranberry sauce…YUM!
The thought of standing over another boiling pot that’s spitting and spattering with cranberry goo isn’t appealing to most, especially when there are so many other things to make. This cranberry sauce recipe is one of the easiest I’ve seen and it’s very, very good – no standing over a hot stove, everything’s done in the oven.
Check out these simple steps:
Spray a large baking dish with cooking spray and fill it with 2-12 oz pkgs of fresh cranberries.
Add 2 cups of sugar mixed with 1 teaspoon cinnamon.
Stir well to combine.
Cover tightly with foil and place a lid on top. (This will splatter while in oven, so make sure to at least cover tightly with foil.)
Bake at 350 degrees for 1 hour.
Remove from oven; It comes out looking like this.
While cranberries are still hot, stir in 1-12 oz jar of Sweet Orange Marmalade (I recommend Smuckers…others I have tried were too bitter) and 3 tablespoons lemon juice.
Stir well to combine, cover and cool completely. (This can be done the day before and allowed to sit, covered, on the counter overnight.)
Stir before spooning into serving dish.
This is so easy! It comes out perfect every time. So if you haven’t made cranberry sauce yet, it’s not too late!
Cranberry Sauce
Author: Jennifer Locklin
Ingredients
- 2-12 oz pkgs fresh cranberries
- 2 cups sugar
- 1 teaspoon cinnamon
- 1-12 oz jar sweet orange marmalade (used: Smuckers)
- 3 tablespoons lemon juice
- cooking spray
Instructions
- Spray a large baking dish with cooking spray and fill it with 2-12 oz pkgs of fresh cranberries.
- Cover tightly with foil and place a lid on top. (This will splatter while in the oven, so make sure to at cover tightly with foil.)
- Bake at 350 degrees for 1 hour.
- While cranberries are still hot, stir in 1 (12 oz) jar of Smucker's Sweet Orange Marmalade (I recommend Smuckers…others I have tried were too bitter) and 3 tablespoons lemon juice.
- Stir well to combine, cover and cool completely. (This can be done the day before and allowed to sit, covered, on the counter overnight.)
- Stir before spooning into a serving dish.
I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
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