Did you know cranberry sauce can be made days ahead of time!? So make it this weekend and it’s one less thing to worry about come Thanksgiving day!
Here’s the deal, I love taking a shortcut from the store but I draw the line at cranberry sauce. It’s embarrassingly easy to make. So let’s get it out of the way this weekend and then keep it refrigerated until the big day on Thursday. According to Thomas, cranberry is the most important part of the side dish game on Thanksgiving. (I’m partial to gravy) but hey, to each their own! This recipe is literally 5 ingredients and takes almost no time to whip up. Some key things to keep in mind…
What does cranberry sauce go with?
Depends who you ask but for our family, it’s mostly eaten on Thanksgiving with the Turkey!
Can cranberry sauce be frozen?
Sure can! I’ve stored it for a few months in the freezer no problem.
Do you heat up cranberry sauce?
I don’t heat it up before serving, but if it has been previously frozen, I will completely thaw it out and let it come to room temperature. Same thing if you made it and refrigerated it for a few days… let it come to room temperature before serving.
How long does cranberry sauce keep?
10-14 days in the fridge! Months in the freezer
How far in advance can cranberry sauce be made?
I make it about a week before. This weekend leading up to Thanksgiving is a great time to prep the cranberry sauce. It’ll only take you a few minutes and it’s one less thing to worry about day of!
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas
Zesty Cranberry Sauce
- 1 cup brown sugar
- 1 cup water
- 4 cups fresh cranberries
- 2 teaspoons orange zest
- 1/2 teaspoon nutmeg
- In a large pot combine the equal parts water and sugar and bring to a boil until the sugar has dissolved.
- Add the fresh cranberries, turn heat to medium low, and let simmer until the cranberries start to gently pop, about 10-15 minutes.
- Remove from heat and add the orange zest and nutmeg. Transfer to a serving bowl and let cool. The cranberry sauce will thicken as it continues to cool.