Simple & Amazing Cranberry Sauce

There were many years where our Thanksgiving table was always graced by the congealed cranberry sauce of the canned variety.  You know the one - It plops out of the can with a "thwack" and then is sliced into slivers before being served.  However, I had a wonderful revelation a few years back...HOMEMADE cranberry sauce.  Why had I not been making it at home all along??

It's incredibly easy and results in a much tastier accompaniment for that oh-so-delectable cornbread dressing that we look forward to all year long.  After all, we put so much love and care into the dressing, that it's a shame not to pair it with something homemade and delicious as well.

For the past several years, I've made this Double Cranberry-Apple Sauce.  But, I wanted to try something new this year - something a little easier and maybe not quite so tart.  This recipe for Simple & Amazing Cranberry Sauce was perfect.  Minimal ingredients, majorly easy and incredibly scrumptious.  This one is definitely going in my Thanksgiving folder as a new favorite.

Bon Appetit, my friends!  :)

Simple & Amazing Cranberry Sauce
Adapted from:  Savory Sweet Life


Ingredients 
(recipe can be doubled if feeding a big crowd)

12 oz bag fresh cranberries
3/4 cup orange juice
2/3 cup brown sugar
1/3 cup white sugar
Optional: 2 oz gold rum

Instructions
Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. 

Remove from heat and serve. Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.