Some traditions should be changed. If having slices of canned cranberry sauce with the can indentations still visible is part of your traditional Thanksgiving spread, you should know that making your own cranberry sauce is incredibly easy, aesthetically pleasing, and tasty. It makes the whole house smell amazing and there is that fun popping sound that the cranberries make when they start to boil. We found this recipe in a Meijer supplement in 1998 and have been using it ever since. It's good, has a short ingredient list, and isn't time consuming- all things that we love in a recipe.
1 pkg (12 oz) cranberries
1 cup sugar
1 cup water
1 cinnamon stick
1/2 tsp. orange peel (you can use the real deal or just get a small container in the spice aisle)
1/2 tsp. vanilla extract
1. Place all ingredients except vanilla in a large saucepan. Stir to combine.
2. Heat to boil, reduce heat and simmer 45 minutes or until very thick, stirring occasionally.
3. Remove from heat and set aside to cool to room temperature.
4. Remove and discard cinnamon stick and stir in vanilla. Cover and refrigerate until ready to serve.