I followed Joy The Baker’s recipe for Orange Zest Cranberry Sauce. It uses fresh zest and juice from a fragrant orange, and rich vanilla bean. Canned cranberry sauce just isn’t necessary. This is so easy to make, and so satisfying!
The second best part to eating this cranberry sauce on Thanksgiving night is figuring out how to create some other cranberry concoction. I’m currently debating between cranberry scones or cranberry jelly print shortbread cookies. I’ll let you know what I decide. What do you do with your leftovers?