This is probably the best and easiest Cranberry Sauce you will ever make. It’s Thanksgiving and as always my family and I give thanks and reminisce about Thanksgiving pasts - but today a bomb shell of truth was dropped directly on me.

Let’s begin by transporting you back to when I was 10-ish, and seated at a table covered in plates of food served family style. My dad at the head of the table, my brothers, sister and I settled on either side while my mom carried over this glorious golden bird. Could this be?

“We’re having turkey.” I mumbled under my breath.

“Maria, did you say something?”

“Is this turkey?” I asked, and a unanimous YES was the response around the table. .

YES! Thanksgiving Turkey - or that’s what I was lead to believe. TODAY I find out it was chicken! (Insert gasp here) CHICKEN! That means I didn’t have turkey until my early 20’s, I know, mind blown! .

This question goes out to all the PARENTS OUT THERE. What untruths have you told your children just so they would eat? Let’s see a show of hands in the comments.

Using only three ingredients, this jewel-toned side will give your main a run for the star of the meal.

Happy Thanksgiving to all! 

The Best Cranberry Sauce

Prep Time:  5 minutes 

Cook Time: 7 - 10 minutes 

Total Time: 15 minutes 

Serves:  8

Author: Mary Mammoliti | Kitchen Confession  

I N G R E D I E N T S

1 orange

1 (12-oz.) bag cranberries

¾ cup sugar

D I R E C T I O N S

Using a vegetable peeler, remove the zest from the orange. Thinly slice the zest and add it to a medium pot along with the sugar, ½ the bag of cranberries and ¼ cup water. Cook this over medium heat, stirring with a spoon until the cranberries have burst and it looks all jammy and wonderful, about 5 minutes. Add the other half of the cranberries and the chopped orange and keep cooking until the cranberries you just added start to burst, about 2 minutes. Remove from the heat and transfer this mixture to a serving bowl (or, an airtight container if you're making it in advance and refrigerate  

MAKE AHEAD

You can make this cranberry sauce five days in advance. The longer it sits the richer the flavour. Place in an airtight container and refrigerate. Give it a quick stir before serving.