Thanksgiving wouldn't be right without the cranberry sauce. It adds so much. Flavor, color, texture, the cool popping noises they make when you cook them...
HOWEVER, I don't actually use it until the next day when I have it on my infamous turkey sandwich on a roll. Strange I know, but it's the truth!
I love this recipe below. It adds just the right everything! ENJOY!
2 bags (12 ounces each) fresh or frozen cranberries
1 1/2 cups sugar
4 wide strips orange zest, plus 1 cup fresh orange juice
Coarse salt and ground pepper
In a medium saucepan, combine cranberries, sugar, orange zest, and 1/2 cup water; season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer and cook until thickened, 20 to 25 minutes. Remove from heat and stir in orange juice. (To store, refrigerate, up to 1 week. Bring to room temperature before serving.)