Spiced Cranberry Sauce


Thanksgiving is in two days and do you know what that means?  It’s turkey time!  Have you gotten started on the meal prepping yet?  Unfortunately, I’ll be heading out of town tonight so I won’t be home enjoying a traditional Thanksgiving meal with my family this year.  I cooked a scaled-down holiday meal this past weekend.  From the turkey stock down to the pie crust…all from scratch!


It didn’t make sense to cook a whole 10-pound turkey for just the two of us, so instead, I made a turkey roulade from a turkey breast which I had butterflied, brined (using this recipe with the addition of sage leaves), wrapped with bacon, and roasted in the oven.  It turned out really well and I believe I’ll be making it all year round, not just during Thanksgiving!  A turkey can’t sit alone on the table of course.  I also made sauteed green beans, gravy, cranberry sauce, stuffing, and pumpkin pie for a sweet finish.  For the stuffing, I gave it an Italian twist using semolina bread, hot Italian sausage, and lots of parmigiano reggiano.  I didn’t get to photograph the dishes I made until dinner time, except for this cranberry sauce.


Cranberry sauce is a staple in this food coma-inducing meal, and I especially love the flavor and texture of homemade cranberry sauce. It really doesn’t require too much effort to prepare. This time, I wanted to spice things up (literally) with cinnamon, cloves, and nutmeg. The brown sugar and warm spices give the traditional cranberry sauce a fresh spin and an extra depth of flavor!


That’s what I had for Thanksgiving this year.  What will you be making?  In case any of you are still looking for some ideas for your own holiday meals, here are some tasty holiday bites:

Dark Chocolate Pecan Tart

Orange Cranberry Sauce

Porcini Mushroom Red Wine Reduction

Pumpkin Macaroni and Cheese

Pumpkin Spice Bread

Roasted Beets with Feta Cheese and Hazelnuts

Roasted Sweet Potato Salad with Warm Bacon Balsamic Vinaigrette

Spiced Cranberry Sauce
Serves: About 2 cups
  • 1 12oz package of fresh cranberries
  • ¾ cup light brown sugar, packed
  • ½ cup orange juice
  • 2 cinnamon sticks
  • 2 whole cloves
  • ¼ teaspoon freshly grated nutmeg, or to taste
  1. In a large saucepan, combine cranberries, sugar, orange juice. Bring to a boil and reduce heat to a simmer. Simmer for about 10 minutes, stirring occasionally, until the sauce reaches desired consistency. Remove cinnamon bark and allow it to cool to room temperature. Serve at room temperature or chilled.
*Cranberry sauce can be made ahead and refrigerated for up to 3 days.