I've been making these cranberries for nearly 30 years. It's the first thing I prepare for Thanksgiving and Christmas. I make them the weekend before so they have lots of time to sit and have even better flavor! I hollow out fresh oranges for serving cups. Makes a beautiful presentation and I use the orange segments in my turkey brine. Cut the oranges in a zig-zag pattern around the center to make it even more holiday special! Make ahead several days before serving for best flavor. I suppose they could be served warm as well, but I find the coolness of the berries is a nice contrast with the other hot foods in the meal. You can use 2 to 3 cinnamon sticks in place of ground cinnamon, which will yield a lighter color.
Ingredients
- 1.5 cups white sugar
- 0.67 cups water
- 1 teaspoon ground cinnamon
- 1 package fresh cranberries , 12 ounce
Instructions
-
1
Stir sugar, water, and cinnamon together in a saucepan; bring to a boil. Add cranberries to the boiling water mixture and cook until they begin to pop, about 10 minutes. Pour cranberry mixture into a glass bowl.
-
2
Refrigerate, stirring occasionally, until completely chilled.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Real Fig Preserves
Fig preserves are naturally sweet and very flavorful; however, the taste should not be bland. These are soaked in a spiced golden syrup that adds incredible flavor.
Holiday-Only Mashed Potatoes
These mashed potatoes with heavy cream are too fattening to have on a regular basis. I only make these on holidays, and everyone wonders what's in them that's makes them so rich.
Creamy Pork Stew
This creamy pork stew recipe is one of my favorite cold-weather dishes of all time. You can add squash, Brussels sprouts, cabbage, mushrooms, or root vegetables — the recipe is quite versatile. Serve over steamed rice, mashed potatoes, or noodles.