A Last-Minute Recipe for the Thanksgiving Rush

Too busy to read this because you're too busy cooking? No worries. This quickie recipe for homemade cranberry sauce can be made in 10 or 15 minutes with minimal fuss and absolutely no hassle.

Given to me years ago by my good friend Lorraine Bowyer, I now make a double batch every year at Thanksgiving. The combination of the tart cranberries and orange rind with the warm spices of cinnamon and cloves makes for a very popular dish at the table.  

Last minute cooking has its benefits too. Since they are home from school, get the kids involved in the kitchen. They can measure the ingredients, peel the orange and stick the whole cloves in the peel (and snack on the orange while they work). Fresh cranberry sauce is a fast fix and it's done almost as quickly as it takes to combine all the ingredients.  

Whether you already have your cranberries or if you're running to the store one last time (ugh)!, add these ingredients to your list. It's a no-fail fresh option and maybe a new tradition on your Thanksgiving table. 

Orange and Spice Cranberry Sauce

Prep Time: 10 minutes

Cooking time: 10 minutes

Makes: About 2 1/2 cups

1/2 orange peel or a whole clementine peel

10 whole cloves (push the cloves through the peel so as not to lose them in your sauce)

1 cup sugar

1 cup water

12 oz bag fresh whole cranberries

2 cinnamon sticks

1/2 cup toasted walnuts or pecans (for an optional twist)

In a medium saucepan over medium/high heat bring sugar and water to a boil. Add cranberries, orange peel with cloves and cinnamon.

Reduce heat to a simmer and cook for 10 minutes until cranberries have "popped," softened and the sauce has thickened. Set aside to cool.  

Remove orange peel and cinnamon sticks and refrigerate until serving.