When it comes to cranberry sauce there are two types of people in the world. Those that like it. And those that don’t. In my family, Pete & Abbey are in the “Yes, please” camp. And Haley & I are in the “No, thank you!” As a matter of fact, since I’ve never been a fan of {essentially} cranberry jelly, Pete will go and buy the two cans of Oceanspray Cranberry Sauce himself. One jellied. One berry {or whatever it is!} He knows this will not make my Thanksgiving grocery list.

A few weeks ago, my girlfriend Tammi was in town to film several segments of our upcoming TMC Friendsgiving week. While prepping, the cranberry debate came up. When she learned I’d only ever had canned cranberry sauce, she was appalled. Next thing you know, we’re making homemade, stove top cranberry sauce in my kitchen. Yes, with a fresh bag of cranberries and cinnamon sticks!

Y’all, let me tell you, I have OFFICIALLY jumped on the cranberry sauce train. It was so good I was straight up eating it by the spoon. And it was SO easy.  {Well, Tammi is the one who made it!} This will definitely become a staple on my Thanksgiving menu. 100%.

Here’s Tammi’s recipe:

*one variation: I prefer the sauce a bit more tart, while Tammi prefers hers a little more sweet, so you can slowly add the sugar to your liking.

 

 

How to make:

-Combine sugar, orange juice, and water in a medium saucepan over medium-high heat.
-Stir to combine and bring to a boil.
-Add cranberries, cinnamon stick, and zest. Bring to a simmer, stirring frequently.
-Cook until all, or most, of the cranberries have popped (around 10 minutes).
-Let cool for at least 30 minutes.
-Cover and refrigerate until ready to use.
-Garnish with grated cinnamon and orange zest.

*Can be made two days in advance.

 

You can follow Tammi on instagram @tammiweed