Cranberry sauce

Fresh, zesty cranberries combined with a hint of cozy cinnamon and rich vanilla elevate our homemade cranberry sauce recipe, making it an irresistible complement to any autumnal meal. This essential Thanksgiving side dish pairs exceptionally well with tender slow-cooked turkey breast and creamy garlic mashed potatoes, creating a quintessential holiday menu. Cap off the feast with a delectable sweet potato pie for a perfect dessert.

Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.



1 cup of granulated sugar
1 cup of water
One 12-ounce package of fresh cranberries, thoroughly rinsed and drained
1/2 teaspoon of McCormick Ground Cinnamon
Optional: 1/2 teaspoon of freshly grated orange peel
1/2 teaspoon of McCormick All Natural Pure Vanilla Extract


Combine the sugar and water in a medium-sized saucepan. Heat it over medium-high until it reaches a boil. Then, add the cranberries, cinnamon, and orange peel (if using) and bring back to a boil. Lower the heat to medium-low and let it simmer for about 10 minutes, or until the cranberries pop and the sauce thickens a bit, stirring from time to time.

Take the saucepan off the heat and mix in the vanilla extract. Allow the sauce to cool down to room temperature and then cover it.

Store the sauce in the refrigerator until it's time to serve.


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