I'm a New Englander born and raised, and I feel like cranberries are just in my blood. I understand the cranberry sauce controversy - canned versus homemade, jellied versus whole berry - but I feel like this one falls right in the middle. It’s sweet, bitter, jammy - but will hold its own, super quick to make and it will be the perfect balance for your Thanksgiving table (or really for any meat centered meal). Take it from my husband who came from a cranberry-less household (I KNOW). The first year I made this he simply proclaimed, "Okay, now I get it."
There are a couple options you can take with this recipe - if you want it on the sweeter side, omit the orange peels, if you want a little less complexity of flavor, omit the cardamom. If you only have white sugar on hand, just go with that. Last year I completely forgot to buy oranges, realized I had some clementines in my fridge & chopped some of those up instead! Thanksgiving in my book is supposed to be a low-stress holiday, filled with good eats & enjoying family around the table. Although this year is likely to look a little different in your house, this a great recipe that you can make days ahead, keep in your fridge, and put on the table minutes before eating.