Cranberry Sauce

Is it really a traditional Thanksgiving without cranberry sauce? This holiday classic pairs well with any meat or on your leftover sandwiches for days after the big meal.

This recipe may seem to contain too much liquid, but the cranberries will burst open while cooking and release pectin, which will thicken the sauce naturally. Sugar cuts the sour taste of the cranberries making the final sauce sweet and delicious.

The high acid concentration in cranberries is what makes them tart. Many people are surprised to learn that cranberries and lemons have a similar pH. Which means that for cranberry sauce to be palatable instead of extremely sour, real sugar is required to balance out the flavor.




  1. Place all of the ingredients into a saucepan and bring to a boil.
  2. Turn the heat down to a simmer and cook for 10 minutes.
  3. Remove from heat and remove the cinnamon stick(s).
  4. Let cool for a semi-chunky sauce. For a smooth sauce, pulse in a food processor or blend while warm until desired consistency is reached.
  5. The sauce will thicken as it cools. Once room temperature, store in refrigerator.

Adapted from Imperial Sugar.

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