Coq au Vin

This amazing coq au vin is dripping with flavor! Soaked in the most amazing flavors, this chicken comes out juicy, tender, and full of the BEST taste!

If you love drumsticks and chicken thighs as much as I do then you are going to LOVE this recipe. In fact, you will want to try this Air Fryer Chicken Thighs recipe, these Baked Chicken Thighs, and this Chicken Adobo too!

What IS Coq au Vin?

Before you start cooking up this amazingly delicious chicken, let me tell you about what it is! Coq au Vin is a dish that started in France. It is a French chicken stew with drumsticks and chicken thighs. They are braised in a delicious wine sauce and then baked to perfection! And, to top it off, this dish is also filled with bacon, mushrooms, and carrots. It’s a recipe that once you’ve tried, you will go back to over and over again!

I know that the name sounds fancy. And while it also looks fancy, anyone can make it! It’s super easy and only takes about an hour to make. And that includes baking time! This dish makes a lot but I always like to serve it with some rolls, a side salad, and an easy dessert just to finish off the meal! This dish will for sure impress any guest and they will leave your house asking for the recipe! Go ahead and try it! It’s SOO GOOD!

Ingredients in Coq au Vin

While there are a bunch of ingredients in this meal, they are all pretty simple! And once you taste them all together, you are going to love the result! See the recipe card below for a list of exact ingredient measurements.

• Bacon: I used bacon in this recipe but you could totally use pancetta instead!
• Drumsticks and chicken thighs: Using dark meat is a key to getting that juicy and tender texture!
• Onion: The onion flavor isn’t strong but adds SO much to the taste!
• Carrots: Make sure to peel your carrots and cut them up into even 1 inch pieces.
• Garlic cloves: If you don’t have any fresh garlic cloves on hand then you can go ahead and use the minced garlic from your fridge! ½ tsp equals about 1 clove of garlic.
• Tomato paste: Tomato paste is used to make the sauce thicker and add flavor.
• Chicken broth: I used chicken broth but you can use beef broth if you have that instead.
• Red wine: You can use any red wine of your choice! If you aren’t sure which kind to use then try Pinot Noir.
• Flour: All purpose flour works fine in this recipe!
• Mushrooms: Slice up your mushrooms so that they are the same size. This will help them cook evenly.

Let’s Start Cooking!

Taking an hour out of your day to make this for dinner is going to be SO worth it! This coq au vin is unique and delicious!!

1. Preheat oven and cook bacon until it crumbles: Preheat oven to 350 degrees. In a large dutch oven or cast iron pan add the bacon and cook and crumble until crisp. Remove with a slotted spoon.
2. Sear the chicken: Add the chicken and sear on each side for 2-3 minutes until golden brown. Remove and set aside on a plate.
3. Add the vegetables: Add the onion, carrots and garlic and sauté until almost tender 3-4 minutes.
4. Make the sauce and braise: Add in the tomato paste, chicken broth and wine. Bring to a boil and then add the chicken back to the pan. Cover the pan and place in the oven to let braise for 30 minutes.
5. Take out the chicken: Remove the pan from the oven and set on the stove. Carefully remove the lid and take out the chicken and set it aside.
6. Thicken the sauce: Take ½ cup of the sauce and whisk it with the flour. Put it back in with the vegetables with the mushrooms and bacon and cook until the sauce has thickened and mushrooms are tender.
7. Simmer: Add the chicken back to the pot and let it simmer until heated throughout.

Cooking Tips

Coq au vin is up at the top of my list for the best chicken stew! Its flavors are so deep and delicious. It’s a dish that your entire family is going to love!

• The sauce will thicken: Your sauce will thicken as it cools. So if its not exactly as thick as you want when you take it off of the stove them don’t worry! By the time you serve it, it will be perfect!
• Trim the fat: sometimes chicken thighs have some extra fat on them. Trim off all of the fat before you cook them so that they are ready to eat when you are all done!

How to Store Leftovers

This coq au vin is one of those recipes that I like just as much, if not more, the next day! Here is how you can store it to eat it for later!

• Refrigerator: Once the coq au vin has cooled then place it into an airtight container. Put it in your fridge and you can store it there for up to 5 days!
• Freezer: Store it in an airtight container or bag that is labeled with the date. It will last iin your freezer for up to 3 months!
• Reheating: If it’s frozen, place it in the fridge to thaw overnight. Once it’s thawed, then you can just reheat it on the stovetop! Bring it to a boil, then simmer it on the stove for 5 minutes. Continue to cook until it is heated through.

More French Recipes to Try

French recipes always sounds so fancy and look so beautiful but that does not mean that they have to be hard to make! In fact, some of them are pretty easy and boy do they turn out delicious! Here are a few more ideas for French recipes that you could add to this meal or make on their own! Sweet and savory, there are so many and they are all so delicious!

Desserts

French Silk Pie Bars

Bread

French Baguette

Desserts

Homemade Butter Cookies

Desserts

Apple Galette

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Coq au Vin

This amazing coq au vin is dripping with flavor! Soaked in the most amazing flavors, this chicken comes out juicy, tender, and full of the BEST taste! 

Course Dinner, Main Course

Cuisine American, French

Keyword coq au vin

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 chicken

Calories 426kcal

Author Alyssa Rivers

Ingredients

• 6 slices bacon or pancetta sliced
• 3 drumsticks
• 3 bone in chicken thighs
• 1 onion quarter
• 4 large carrots peeled and cut into 1 inch pieces
• 3 cloves garlic minced
• 2 Tablespoons tomato paste
• 2 cups chicken broth
• 1 1/2 cups red wine of choice
• 3 tablespoons flour
• 6 ounces mushrooms sliced

Instructions

• Preheat oven to 350 degrees. In a large dutch oven or cast iron pan add the bacon and cook and crumble until crisp. Remove with a slotted spoon.
• Add the chicken and sear on each side for 2-3 minutes until golden brown. Remove and set aside on a plate.
• Add the onion, carrots, and garlic and sauté until almost tender 3-4 minutes.
• Add in the tomato paste, chicken broth, and wine. Bring to a boil and then add the chicken back to the pan. Cover the pan and place in the oven to let braise for 30 minutes.
• Remove the pan from the oven and set it on the stove. Carefully remove the lid and take out the chicken and set it aside.
• Take ½ cup of the sauce and whisk it with the flour. Put it back in with the vegetables with the mushrooms and bacon and cook until the sauce has thickened and mushrooms are tender.
• Add the chicken back to the pot and let it simmer until heated throughout.

Nutrition

Calories: 426kcal | Carbohydrates: 13g | Protein: 26g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 698mg | Potassium: 701mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8189IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 2mg

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Fall Charcuterie Board

This fall charcuterie board is easy to make and is perfect for all of the parties this season! Packed with colorful and delicious food it is sure to be a hit with all of your guests!

The beauty of this board is that it has something for everyone! If you want to try some more delicious fall snacks then start with this Pumpkin Cheesecake, this amazing Cake, or these Scones!

What is a Charcuterie Board?

I can’t even describe how much I love a good charcuterie board! They are SOO GOOD! It’s a mixture of sweet and savory with something different to try in every bite! Plus, there is always something for everyone on it because it is jam-packed with so many different tastes and textures! But before we get too into what they are all about, let’s start at the beginning!

A charcuterie board (pronounced shar-koo-tuh-ree) is a big snack board! It can include anything and everything and that’s what makes it so great! I love that I can make this for my kids and they go crazy over it! To make one you then you just have to gather up a bunch of different types of food and put them together on a board! That’s easy enough! I will walk you through all of the steps to make it delicious and beautiful! After this then you are going to want to make a charcuterie board for everything!

Meats and Cheeses to Use on a Charcuterie Board

Meats and cheeses for a fall charcuterie board are key to it being the best of the best! These are going to be what brings that savory taste and texture to the board! The cheeses can be cubed, sliced, or cut into shapes! The meat looks SOO GOOD when it is all rolled up or sliced. If you do this and have a variety of shapes and sizes then you will have a professional-looking board! Here are the meats and cheeses that I used for this board:

Meat

• Italian Dry Salame
• Peppered Salame
• Proscuitto

Cheese

• Cranberry Goat Cheese
• Dutch Spicy Kaas Red, green and white square cheese
• Creamy Toscano Cheese
• Beemster Cheese

If you can’t find these meats and cheeses at your grocery store then talk to your butcher! They should be able to suggest other options that will work and that are available! A few others that you could use are ham, pepperoni, calabrese salami, or genoa salami.

What Fruit Should I Use for My Charcuterie Board?

Now, for the fruit! It’s going to add the most color to this fall charcuterie board! You want to pick out fruit that is different in color and texture. Then it will really pop on this board! You can pick out fruits that are seasonal or you can just use your favorites! For this board I used the following fruits:

• Strawberries
• Red Globe Grapes
• Green Apples
• Blueberries
• Blackberries

Depending on what occasion I am making this board for, I will switch up these fruits. I especially liked the ones that I used on this board because they really popped in color! But there are so many options of fruit that you really can’t go wrong no matter what you choose to use! Go ahead and try it!

Choosing Cookies, Crackers and Dip

Here is where you bring in ALL the sweet things! I love to add in flavored crackers that are sweet to balance out all of the savory that I have already put onto this fall charcuterie board. Plus, if I can find cookies or crackers that are shaped for the occasion then that makes it all the better! Then, add in some sweet dip for everything and you will be all set! Here is a list of the crackers and dip that I used on this board:

Crackers and Cookies

Feel free to grab any kinds of cookies and crackers that you love! Sometimes, I will also add in other things that will add to the flavor and texture. On this board, I included some caramels because they were the perfect fall color!

• Cranberry Pumpkin Crisps (Trader Joes)
• Pumpkin Flavored Sandwich Cookies
• Pumpkin Spice Batons

Dip

Add any dip that you love and will make this a delicious board! I love spinach and artichoke dip or

• Pumpkin dip

Let’s Put it ALL Together!

Now comes the fun part! This fall charcuterie board will come together so easily once you have all of your ingredients ready to go! This is such a fun and delicious way to make any season or holiday special! Change it up to make it just what you need!

1. Cheese first: Start assembling your board by adding the cheeses.
2. Start adding meats: Next add the salami, and prosciutto.
3. Finish the meats and add in the fruit: Add in the meats and fruit.
4. Cookies and crackers: Fill the board in with crackers and cookies.

After you add in all of these amazing foods, then you can decorate or add more to make it your own! I used tiny pumpkins in it to add some visual interest! But depending on the occasion or holiday that you are doing this for, you can change that up!

Charcuterie Board Tips

The best part about making a fall charcuterie board is that you can use basically anything that you want! Once you start making these then you are going to want to make them all the time. Here are a few ideas about how you can change it up to make it your own!

• Change up the menu: Charcuterie boards can be use for ANY occasion. It doesn’t need to be filled with meats and cheeses! If you want one for your kids then make one with after school snacks! They will love it! Or make one that is themed for a party by using only certain colors or ingredients. A charcuterie board is a snack board so make it whatever you want it to be!
• Add decorations: You can make one for a holiday like I did with this Halloween Charcuterie Board! It was super easy and I just added in some Halloween decorations! Make this your thing and then bring a themed one to all of your holiday get togethers! Then you can fill them with all of your favorite things!
• Shapes and colors: When making a charcuterie board, you just want to make sure that it has a lot of different shapes, colors and textures! Cut out some cheese using cookie cutters. Or add in some fruit to to the top of your dip! Once you get the hang of it then you can change things up and get creative!

Fall Pumpkin Desserts to Try

There are so many fun get togethers and holidays throughout the fall and winter season! And this means that you will need some good ideas to bring to all of those parties and get togethers! Here are a few of my fall favorites. They are all loaded with pumpkin because, well, pumpkin at this time of year is an absolute must!

Desserts

Pumpkin Cheesecake Snickerdoodles

Desserts

Pumpkin Pie Sheet Cake

Breakfast

Perfect Pumpkin Muffins

Bread

Absolutely Perfect Pumpkin Bread

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Fall Charcuterie Board

This fall charcuterie board is easy to make and is perfect for all of the parties this season! Packed with colorful and delicious food it is sure to be a hit with all of your guests! 

Course Appetizer

Cuisine American

Keyword fall charcuterie, fall charcuterie board

Prep Time 15 minutes

Total Time 15 minutes

Servings 8 people

Author Alyssa Rivers

Ingredients

Meat:

• Italian Dry Salami
• Peppered Salami
• Proscuitto

Cheese:

• Cranberry Goat Cheese
• Dutch Spicy Kaas Red, green and white square cheese
• Creamy Toscano Cheese
• Beemster Cheese

Crackers and Cookies:

• Pumpkin Cranberry Crisps (Trader Joes)
• Pumpkin Flavored Sandwich Cookies
• Pumpkin Spice Batons

Fruit:

• Strawberries
• Red Globe Grapes
• Green Apples
• Blueberries
• Blackberries

Dip:

• Pumpkin dip

Instructions

• Start assembling your board by adding the cheeses.
• Next add the salami, and prosciutto.
• Add in the meats and fruit.
• Fill the board in with crackers and cookies.

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Delicious Panna Cotta

This panna cotta has everything that you would ever want in a dessert! Its silky, creamy texture combined with the sweet taste of berries is like a little piece of heaven!

I love any dessert that is creamy and pudding-like!! If you love desserts like this too then you should for sure try out this Easy Creme Brûlée, Flan, and this yummy Croissant Bread Pudding.

What is Panna Cotta?

The words Panna Cotta actually mean “cooked cream” in Italian! So, as you can now see, this dessert comes straight from the heart of Italy! Panna cotta is a delicious dessert that is made from cooking up some cream and gelatin. It has a similar texture to pudding, custard, or Creme Brûlée. The reason that panna cotta is different is that it uses gelatin instead of eggs. It is actually really easy to make!

This is a dessert that looks fancy but can be made even if you are not a master chef! It doesn’t take too long to put together. You just have to have the patience to wait overnight to eat it! But the presentation of it speaks for itself, it looks amazing! I also love how sweet it is! It’s so well balanced with the berries that it’s the perfect combo! You can serve this as a dessert to your main course or even bring it to a party or get-together. It’s a dessert that’s so delicious and will definitely impress all of your guests!

Ingredients in Panna Cotta

You will be surprised to know that it only takes a few ingredients to make this amazing panna cotta! It’s insanely delicious and simple to make! See the recipe card below for a list of exact ingredient measurements.

• 
  Half and Half: This is the cream that will become the base of the entire dessert!
• Gelatin: I use unflavored gelatin so that the flavor of the cream can speak for itself!
• Granulated sugar: This will add sweetness to the panna cotta.
• Vanilla extract: If you want a deeper and a little bit stronger and more authentic vanilla taste then use some vanilla bean paste instead!
• Salt: This will enhance all of the flavors of the other ingredients.

How to Make Panna Cotta

I love this dessert because it is easy to make and looks like a million bucks! It will fly off of the table because everyone is going to go crazy over it!

1. Bloom the gelatin in the half and half: Start by blooming the gelatin in the half and half. Add the half and half to a medium sauce pan and sprinkle the gelatin evenly over the surface of it. Let sit for about 5 minutes or so, until the gelatin is dissolved.
2. Heat mixture and add sugar: Place the pan over low heat and gently heat the mixture until steaming but be careful not to simmer or boil! After about 2 minutes, stir in the sugar and continue to heat for about 3-5 minutes while the sugar dissolves.
3. Remove from heat, add in ingredients and chill: Remove from the heat and stir in the vanilla and salt. Divide evenly into your ramekins and chill in the fridge overnight.

Unmolding

1. Place ramekins in hot water and loosen: If you would like to unmold your panna cotta, prepare a bowl or deep baking dish with hot water and place the ramekins in the hot water, just for 10-15 seconds. Run a knife right around the top rim of the ramekin to loosen the edge and invert onto a plate. It may need a slight jiggle to completely loosen it from the mold.
2. Add berry sauce and serve: Serve immediate with the berry sauce or cover and refrigerate until ready to serve.

Berry Sauce

1. Mix ingredients, cook and store in fridge: In a medium sauce pan add the berries, sugar and lemon juice. Cook over medium low heat until the berries can be mashed. The liquid will then become thick and syrupy. Remove from the heat and cool completely. Store in the fridge until ready to serve.

Tips for Making the Best Panna Cotta

This dessert looks super fancy and is not too hard to make! I’ve come up with some tips that will help this turn out perfectly!

• Dissolve the gelatin: Make sure that you are taking the time to bloom the gelatin! This means that you’re allowing it to absorb in the half and half. This can take about 3-5 minutes and you don’t want to skip this step! When you “bloom” gelatin then you are making it so that the end result of your dessert is ultra smooth.
• Don’t let it boil: If you let your mixture come to a boil then it will never thicken. And this means that you won’t be able to set it or get the right texture to make this dessert! So watch it carefully as you are cooking it!
• You don’t have to use a mold: If you won’t want to have to worry about getting your panna cotta out of a mold, then just pour it into containers that you plan on serving it in! Then, you can just skip the unmolding step altogether!

How to Store Leftovers

If you are lucky enough to have leftovers of your panna cotta then you can store them for later! Go ahead and cover the top of each of your panna cotta with some plastic wrap. Or, if they aren’t in individual dishes then you can place them in an airtight container. They can be refrigerated for up to 3 days!

More Delicious Desserts to Try

I love trying out new desserts when I am at restaurants or parties! This panna cotta recipe is delicious and not commonly seen! I’ve come up with some other desserts that I love to make and surprise people with. They always come away loving them and I know that you will too! Go ahead and give them a try. They are so delicious!

Desserts

Magnolia Bakery Banana Pudding

Desserts

Flan

Desserts

Simple and Delicious Dessert Nachos

Desserts

No-Bake Chocolate Eclair Dessert

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Delicious Panna Cotta

This panna cotta has everything that you would ever want in a dessert! Its silky, creamy texture combined with the sweet taste of berries is like a little piece of heaven! 

Course Dessert

Cuisine Italian, Italian American

Keyword panna cotta

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 ramekins

Calories 414kcal

Author Alyssa Rivers

Ingredients

• 3 Cups Half and Half
• 2 ½ Teaspoons Unflavored Gelatin
• ½ Cup Granulated Sugar
• 1 1/2 Teaspoon Vanilla extract or vanilla bean paste
• 1 Pinch Salt

Berry Sauce

• 1 Cup mix berries fresh or frozen
• ¼ Cup Granulated Sugar
• 1 Tablespoon Lemon Juice

Instructions

• Start by blooming the gelatin in the half and half. Add half and half to a medium saucepan and sprinkle the gelatin evenly over the surface of it. Let sit for about 5 minutes or so, until the gelatin is dissolved.
• Place the pan over low heat and gently heat the mixture until steaming but be careful not to simmer or boil! After about 2 minutes, stir in the sugar and continue to heat for about 3-5 minutes while the sugar dissolves.
• Remove from the heat and stir in the vanilla and salt. Divide evenly into your ramekins and chill in the fridge overnight.

Unmolding

• If you would like to unmold your panna cotta, prepare a bowl or deep baking dish with hot water and place the ramekins in the hot water, just for 10-15 seconds. Run a knife right around the top rim of the ramekin to loosen the edge and invert it onto a plate. It may need a slight jiggle to completely loosen it from the mold.
• Serve immediately with the berry sauce or cover and refrigerate until ready to serve.

Berry Sauce

• In a medium, sauce-pan add the berries, sugar, and lemon juice. Cook over medium-low heat until the berries can be mashed and the liquid becomes thick and syrupy. Remove from the heat and cool completely. Store in the fridge until ready to serve.

Nutrition

Calories: 414kcal | Carbohydrates: 50g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 90mg | Potassium: 264mg | Fiber: 1g | Sugar: 41g | Vitamin A: 661IU | Vitamin C: 4mg | Calcium: 196mg | Iron: 1mg

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The Easiest Cranberry Sauce

This cranberry sauce is the perfect mixture of sweet and tart! It’s made with fresh cranberries and topped with orange zest to really set it apart!

Making Thanksgiving dinner just got more delicious with this cranberry sauce. If you love cranberries like I do try this Cranberry Pecan Sweet Potato with Rice Pilaf, Cranberry Cheesecake Fluff, or this Cranberry Pecan Cheese Ball to have at your Thanksgiving dinner table.

The Easiest Cranberry Sauce Recipe

Your holiday dinner just got better with this amazing cranberry sauce! It’s one of my favorite side dishes to make during the holidays! It is simple, easy and so fresh tasting! You will not want to buy a can again and will love how quick and easy it is to make. What sets this cranberry sauce apart from others is definitely the subtle orange flavor. It’s the ingredient that you didn’t know it needed until you taste it! And then you’ll never want to have it without!

You can never go wrong with picking a fresh side dish over one from a can. It’s so delicious that it will for sure have your family and friends passing it around the table until it is gone! It is one of my all-time favorite side dishes, especially for Thanksgiving! I love to make this cranberry sauce with all my Juicy Butter Herb Turkey or Slow Cooker Turkey Breast. It will make your holiday meal complete!

Ingredients to Make Cranberry Sauce

Enjoy this cranberry sauce next to all your other delicious side dishes this holiday season! See the recipe card below for a list of exact ingredient measurements.

• Bag of fresh cranberries: Fresh cranberries are best but you can use frozen if needed.
• Sugar: The sugar sweetens up the cranberries.
• Orange Juice: This ingredient is added as a sweetener and brings out a more flavorful taste.
• Water: The water added to the sauce aids in popping the cranberries.
• Zest from one orange: The orange brightens and adds a hint of sweet orange flavor!

Let’s Make Some Cranberry Sauce!

This cranberry sauce recipe is so simple to make and doesn’t last long. It is simple to make and adds so much color and zest to all your holiday dishes!

1. Mix ingredients together and cook: In a saucepan add the cranberries, sugar, orange juice, water and orange zest. Over medium low heat cook the cranberries until the sugar has dissolved and the cranberries start to soften.
2. Cooking until cranberries burst: Increase the heat to medium and continue to stir and cook for another 5-6 minutes until the cranberries burst. Remove from heat and let cool to room temperature. Sauce will thicken as it cools.

How to Zest an Orange

Orange zest is one of my favorite ways to add zest and a hint of orange zing to any dish that I am making! The color is bright and it just pops!

• To zest an orange you will want to use a grater with fine teeth or microplane. (A vegetable peeler will also work well too.) With a grater, simply run the rough, outside surface of the orange against it and you will then see the orange peel fall. Move your orange around to get the brightest orange skin that you can. You will want to make sure you do not grate past the white layer under the orange. It tends to become bitter at that point. If you are using a vegetable peeler, cut off the outside orange layer and peel from your fingers.

Tips for Making Cranberry Sauce

This sauce is super quick and easy to make! I’ve come up with a few tips that will help it turn out perfectly for you this holiday season!

• How to pick out cranberries: When you are trying to pick out cranberries at the store, look for full and unbroken cranberries. They will be bright pink or red in color!
• Fresh cranberries: If you are using fresh cranberries, gently rinse them and remove any stems or debris on them. Add in your cranberries whole.
• Frozen cranberries: If you dont have fresh cranberries available then frozen will work! Don’t worry about defrosting them first.
• Added flavor: For more flavoring you can add in more orange juice and leave out the water. You can also use other juices to replace the water with. The added citrus enhances this sauce immensely.
• Fresh orange juice: Squeezing your own orange juice is a little more work but the taste is amazing and adds a freshness to your cranberry sauce recipe.
• Thicker sauce: The longer the sauce sits, the thicker it will be become.

Variations to Try

You can totally switch up this sauce to change it up! It’s super easy to do and it adds so much to your holiday dinner! So, if you love to add in more flavoring and extras to make it your own here are a few ways to do so.

• Add more fruit: Diced apple or apple sauce, cherries, crushed pineapple or diced pear.
• Juice: Ginger ale, apple juice or cranberry juice are always great to add in instead of the orange juice.
• Nuts: Toss in a few pecans, walnuts or cashews for an added crunch and texture.
• Seasonings or spices: Add a pinch of ginger, cinnamon or nutmeg are fun to add in for warmth.

How to Store Cranberry Sauce

Whether you are storing leftovers or are making this ahead of time for your holiday feast, this cranberry sauce is delicious!

• Refrigerating cranberry sauce: Let your cranberry sauce cool completely. Then, add it to an airtight container where it can be stored in the refrigerator for 4 to 5 days.
• Freezing cranberry sauce: Cook your cranberry sauce through then let it cool completely. Once it is cooled, add it to an airtight container or a ziplock bag to be frozen. Lay flat if it is in a ziplock bag. Freeze for up to 1 month in the freezer. When reheating, your sauce will not be as thick with the added water from being frozen. You can thicken it up by simmering for a few extra minutes. Thaw in the refrigerator over night before warming up.
• Reheating cranberry sauce:  When you are ready to warm it up then simply reheat it over medium heat in a skillet. Simmering the sauce will help thicken this sauce back up from being frozen!

Make it a Complete Thanksgiving Meal

You know Thanksgiving is approaching us quickly and getting your menu made is a MUST ahead of time. Having a perfect thanksgiving dinner is always a dream for the host! Here are a few ideas that you can make for your Thanksgiving meal! They are all so delicious! Enjoy!

Dinner

Oven Baked Herb Turkey

Side Dishes

Slow Cooker Sausage Herb Stuffing

Dressings, Sauces, and Dips

Easy Turkey Gravy

Side Dishes

World’s Best Green Bean Casserole

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The Easiest Cranberry Sauce

This cranberry sauce is the perfect mixture of sweet and tart! It's made with fresh cranberries and topped with orange zest to really set it apart! 

Course Appetizer, Dinner, Side Dish

Cuisine American

Keyword cranberry sauce

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 12 people

Calories 80kcal

Author Alyssa Rivers

Ingredients

• 12 ounce bag of fresh cranberries
• 1 cup sugar
• 1/4 cup orange juice
• 1/2 cup water
• zest from one orange

Instructions

• In a saucepan add the cranberries, sugar, orange juice, water, and orange zest. Over medium-low heat cook the cranberries until the sugar has dissolved and the cranberries start to soften.
• Increase the heat to medium and continue to stir and cook for another 5-6 minutes until the cranberries burst. Remove from heat and let cool to room temperature. The sauce will thicken as it cools.

Notes

Updated on November 6, 2021

Originally Posted on October 31, 2019

Nutrition

Calories: 80kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 34mg | Fiber: 1g | Sugar: 18g | Vitamin A: 27IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 1mg

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