Thanksgiving is in 6 days, and let me tell you, I am stoked. I wasn’t always so excited for Thanksgiving- in fact, I down right abhorred the notion- but that’s for another post 😉

Really, I love Thanksgiving. November is such a wonderful lead up to such a joy-filled few weeks. I wish all year could feel like it does around the holiday seasons because everyone just seems so much happier and more thankful. Gratitude is an everyday kinda thing, but it definitely comes out a lot more around now!

I also really love the food at Thanksgiving. Turkey, sweet potato casserole, mashed “potatoes,” gravy, roasted acorn squash, and of course, homemade cranberry sauce.

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Not your canned sauce. I’m talking fresh cranberries boiled down into a jammy, gooey, sour and sweet spread. Yeah, I just drooled too, s’okay.

However, me being me, I’m also about simplicity. So guess how many ingredients are in this sauce? Two. Yes, just two!

Whole cranberries 

Water

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I know. It’s made in literally 15 minutes, but makes you seem fancy AF, so who wouldn’t be about this? Of course, if you have a sweeter tooth than I do, feel free to add in a touch of maple syrup or some sliced apples!

Enjoy!

Cranberry Sauce

Ingredients:

  • 1 bag (16 oz) whole, organic cranberries
  • 2 cups filtered water
  • Saucepan and lid

Directions:

  1. In a medium saucepan, pour cranberries into pot and add water.
  2. Turn on heat to medium and wait till the water starts to boil.
  3. Once the water is boiling, reduce the heat to simmer and cover for about 5-8 minutes, checking on it occasionally and stirring.
  4. Pop the cranberries with a fork and mash together in the pot, removing from heat.
  5. Store in the fridge and serve cool.