I was never a jelly person growing up. And so, whenever Thanksgiving came around I was very confused by the cranberry sauce. It reminded me a heck of a lot like jelly and so I always passed.
Then, sometime in college, I was hungover and at our local diner on a Sunday morning. There was a packet of jelly on the table. I felt the sudden urge to spread it on my toast, and life was never the same. I was a jelly/jam girl now and no one could change me.
As this new world of jam things opened up to me, I began to look at cranberry sauce different. Could it be I had misjudged a holiday staple for so many years? Yes, indeed I had. Turns out, I’m kinda obsessed with cranberry sauce. I love the sweetness it adds to the turkey and the taters and pretty much everything.
I also love using it as a spread the next day on my turkey sandwiches and breakfast sammies. If you’re looking for the easiest three ingredient cranberry sauce that will totally knock your socks off this Thanksgiving. GIRL! I gotchu so hard. This will become a family favorite before you know it. It’ll be your thing. You’ll be known for your cranberry sauce. And then you’ll be in charge of the cranberry sauce every year which, in my opinion, is a lot better than being in charge of the turkey!
Two things I want to mention before we get started. I love the hints of orange in there. It adds the most delicious zestiness and subtle flavor to the sauce that makes it super fresh. Second, my son made this with me (check it out on YouTube) and he tried it and even he enjoyed it. I’m telling you, this recipe is a winner and I cannot wait for you guys to try it! Without further adieu, let’s get down to business and make some orange cranberry sauce!
Add frozen cranberries, agave nectar, orange zest and orange juice into a medium saucepan. ONLY THREE INGREDIENTS, PEOPLE!! I mentioned that already, yes?
Place the saucepan over medium low heat and bring the mixture to a slow boil. Reduce the heat to medium low and let it simmer for 25 minutes, or until the cranberries have burst and the mixture has gotten thick.
Remove from the heat and cool in the fridge until chilled. Serve and await the ooohs and aaahs coming your way!
- 16 oz. frozen cranberries
- 1/3 cup agave nectar
- 1 orange, juice and zest
- Add frozen cranberries, agave nectar, orange zest and orange juice into a medium saucepan.
- Place the saucepan over medium low heat and bring the mixture to a slow boil.
- Reduce the heat to medium low and let it simmer for 25 minutes, or until the cranberries have burst and the mixture has gotten thick.
- Remove from the heat and cool in the fridge until chilled. Serve!
This makes for a perfectly sweet, perfectly tart cranberry sauce. Add additional agave nectar (2 tablespoons to 1/4 cup extra) for a sweeter version.
BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!