Here I am with the easiest, most flavorful cranberry sauce your Thanksgiving table has seen.
My family has never eaten cranberry sauce. I’m not sure we’ve ever even talked about it! For some reason though, I really wanted to make some this year so here we are.
This is 100% inspired by my cherry chipotle chicken I made this summer when I was OBSESSED with cherries (you remember). I loved that sauce so much and knew it would be perfect with cranberries.
The tartness of cranberries goes really well with that kick of chipotle spice, and I’ve found myself putting this sauce on everything. But I also have a fun, suuuuper easy leftovers recipe coming soon so don’t worry about leftovers – I’ve got you covered.
I keep mine chunky because I like it that way, but you can definitely cook this down further if you prefer less texture. If you want to go all the way, stick it in the blender!
You can also file this one under “things you can make ahead” so do that and make your life easier. Your friends and family will thank you, but more importantly, you will thank you.
- 12 oz cranberries
- ⅓ cup brown sugar
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 2 teaspoons rosemary, minced
- ½ teaspoon chipotle chili powder
- 1 tablespoon bourbon (optional)
- Combine all ingredients and simmer, uncovered, over medium-low heat for 10-15 minutes. Stir occasionally to ensure nothing sticks to the bottom of the pot.
- When most of the cranberries have broken down, remove the pot from heat and allow to cool. The sauce will thicken more as it cools.