Your Thanksgiving table is not complete without this cranberry sauce made from scratch. A hint of nutmeg, lots of orange zest and a bit of vanilla complete this incredible cranberry sauce.
Add all the ingredients to a smaller pot and stir to combine. Turn the heat to a medium-high and bring to a boil, stirring occasionally.
Reduce the heat to a medium and continue cooking for about 10 minutes, stirring occasionally. You will notice the cranberries will burst as they cook.
Let cool completely at room temperature before serving.
Store the cranberry sauce in a bowl wrapped with plastic wrap or in an airtight container in the refrigerator for up to 2 weeks.
Please note the sauce will thicken as it cools.
Other optional ingredients to add to the sauce are pecans, raisins, cinnamon.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.