This one is so super simple!  Cranberries pretty much make their own jellied consistency.  I will be making Christmas jam with strawberries and cranberries shortly after Thanksgiving, too.  I love it as gifts for teachers and friends with a loaf of cranberry orange bread.

Here is my Thanksgiving Day Cranberry Sauce recipe.

12 ounce package of fresh cranberries

1 cup of sugar or 1/2 cup honey (honey is more concentrated tasting)

zest from one orange

1/2 cup freshly squeezed orange juice

1/2 cup water

pinch of cinnamon (about 1/8th tsp to 1/4 tsp)

Put cranberries, sugar, zest, juice and water into saucepan.  Bring to a boil and cook until berries are popped and soft.  Add cinnamon and stir.   Transfer cooled sauce to a serving container or storage container and refrigerate until time to serve.

You can use this recipe for canning, too… just use the water bath method to seal the jars and then store it for year round use with more turkey, chicken or, I love it with pork, too!  I have used some in the Instant Pot with thick cut pork chops as a sauce to cook them in.