Recipe: Easy fresh Thanksgiving cranberry sauce

Chef Mary Moran
Chef Mary Moran

LOS ANGELES, November 18, 2014 — Although it can be intimidating, homemade cranberry sauce is actually easy if you have the right recipe.  Knowing just how to treat those small, round, hollow, acidic little berries can make all the difference.

Cranberries are grown in soft marshy lands and can be collected in a wet harvest or a dry harvest. Dry harvesting is used for fresh cranberries (for homemade cranberry sauce) and wet harvesting is for fruit juices.   Grab yourself some fresh cranberries and make the easiest, tastiest homemade cranberry sauce you have ever tasted.

Cranberry Sauce


2 cups fresh cranberries

1 cup water

¾ cup sugar

1 orange zested


Add the water, sugar, cranberries and orange zest to a pot. Bring everything to a boil and then reduce it to a simmer. Simmer it for 10 minutes. Serve when you are ready. This can be made up to two days ahead.

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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.