Cranberry Sauce

In a few days time, we’re hosting our first family Thanksgiving dinner. We’re going to have 12 people gather round and feast on some deliciousness that I will be cooking up.

I’ve always wanted to make my own cranberry sauce, and I was looking for things to do this week that could be prepped ahead of Sunday’s dinner, so tonight – Cranberry sauce was made.

What you need:

  • 12oz bag of fresh cranberries (give them a wash before use)
  • 1/2 cup of very pulpy orange juice
  • 1 tbsp of lemon juice
  • 1 tbsp water
  • 1/4 cup of white sugar
  • pinch of sea salt
  • a splash of cognac


  • In a large saucepan, combine orange juice, lemon juice, water, cognac and sugar.
  • Bring to a rolling boil and add cranberries and salt
  • Stir cranberries frequently until they start to burst (takes about 10 minutes)
  • Once they start to burst, mix for 1 minute then remove from heat
  • Transfer to a bowl and leave to cool
  • Sauce will thicken as it sits
  • Give a stir to fully combine and then transfer to mason jars and  put in fridge
  • Since there’s no preservatives, I would use it within a few days time

What are your favourites to serve with a Thanksgiving dinner? Leave your thoughts in the comments below!