This is my recipe for a very tasty and unique cranberry sauce. It was this recipe that converted my 'we only want the jellied sauce in can' family into homemade cranberry sauce lovers. This sauce is best if made a day ahead and can be served either warm or cold. (I prefer warm, but my family is partial to cold).

Recipe Summary

Servings:
9
Yield:
8 to 10 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.

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  • Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.

  • Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.

  • Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

Nutrition Facts

82 calories; protein 0.4g 1% DV; carbohydrates 21.2g 7% DV; fat 0.2g; cholesterolmg; sodium 1.2mg. Full Nutrition

Reviews (285)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2004
This is wonderful! I added a bit more sugar and used half fresh blueberries and half fresh raspberries. It not only tasted great but looked beautiful. My kids ate it alone without the turkey and asked for more until it was gone. A huge hit. Read More
(71)

Most helpful critical review

Rating: 3 stars
01/14/2011
Made this for Christmas and it went over pretty well. I had to add extra sugar -- pretty much double -- to get it sweet enough that it didn't make you pucker when you ate it. Or to get it on par with the canned stuff. The only thing I didn't like about making this (which has nothing to do with the recipe itself) is that the skins came off many of the cranberries and often we'd get a mouth full of skins which wasn't terribly pleasant. Could be that I overcooked them. Anyway -- it's a nice change for cranberry sauce but I'll keep trying new recipes -- this isn't the be all and end all. Read More
(7)
355 Ratings
  • 5 star values: 249
  • 4 star values: 75
  • 3 star values: 18
  • 2 star values: 7
  • 1 star values: 6
Rating: 5 stars
01/10/2004
This is wonderful! I added a bit more sugar and used half fresh blueberries and half fresh raspberries. It not only tasted great but looked beautiful. My kids ate it alone without the turkey and asked for more until it was gone. A huge hit. Read More
(71)
Rating: 4 stars
11/18/2010
HELPFUL TIPS WHILE MAKING THIS: I definitely had to take the advice of another reviewer and add 1C of sugar. All the other cranberry sauce recipes on here call for 1C as well so it's not as alarming as one may think. Otherwise it is WAY too tart. Know that when they say the cranberries will POP...they literally mean pop so it may be best to not wear white or stand so close to the pot;) Otherwise this was delicious and a nice twist to the normal cranberry sauce. I've got to admit that my husband thought there was too much cinnamon but he is one of those people who are sensitive to seasonings (loves them but hates when one overwhelms a recipe). Personally I thought it was perfect!!! Read More
(49)
Rating: 5 stars
12/13/2003
This was the first time I tried to make a homemade cranberry sauce and it was a HUGE success. Both families were raving about it anf it was so simple. I did add an extra 1/2 cup of sugar and it cut the bitter taste down perfectly. This is going in my "use again" recipe box. THANKS!! Read More
(42)
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Rating: 5 stars
12/08/2003
This is super easy to make and it is a HUGE hit everywhere I take it. It is the perfect combonation of Sweet and Tart! The recipe is perfect as-is! Read More
(32)
Rating: 5 stars
12/08/2005
Excellent. I used frozen blueberries. Use ALL the spices it really helps. In order for the flavors to "blend" be sure to squish the cranberries to be sure the skins are all popped. Also it tastes better after "resting" for a day or two to allow the flavors to blend. It was a wonderful tangy-tart cranberry sauce. I made a second batch and froze in small portions to use for sandwiches and weeknight meals. Read More
(30)
Rating: 5 stars
11/24/2005
This was wonderful! Instant family tradition I don't think we'll have a Thanksgiving again without this. I can't beleive how -easy- it was. Just don't forget to pick over the cranberries. Also I used a cup of orange juice instead of water and really liked the flavor it added. It was a little bit tart for my taste though others loved it as-is; next year I'll probably add a bit more sugar. But it was wonderful thank you Connie! Read More
(29)
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Rating: 5 stars
12/20/2003
Absolutely wonderful. I read the reviews and added and additional 1/4c of sugar. I also waited until the sauce cooled a bit before adding the blueberries. Tasted wonderful and looked great on the table. Definately a recipe that I will use each year. Thanks!! Read More
(19)
Rating: 4 stars
12/08/2003
Big hit last year for Thanksgiving...I'm not a big fan of cranberry sauce but really enjoyed this one. Will make again this year. I used frozen blueberries because I couldn't find fresh you couldn't tell. Read More
(17)
Rating: 5 stars
11/01/2004
I made this for my then-boyfriend (now fiancee) as part of the first meal I ever cooked him. I made it with 1 cup frozen blueberries and 1 cup frozen raspberries. It was incredible!! (I served it with roast chicken corn mashed potatoes with croissants. Dessert was vanilla cake with truffle frosting.) I made it again a few weeks later for my mom. I added a small can of mandarin oranges for my mom. She loved it!! Even my brother who is a cran-in-a-can guy liked this! (I think this was part of the reason why my fiancee proposed - thank you Connie!!) Read More
(16)
Rating: 3 stars
01/14/2011
Made this for Christmas and it went over pretty well. I had to add extra sugar -- pretty much double -- to get it sweet enough that it didn't make you pucker when you ate it. Or to get it on par with the canned stuff. The only thing I didn't like about making this (which has nothing to do with the recipe itself) is that the skins came off many of the cranberries and often we'd get a mouth full of skins which wasn't terribly pleasant. Could be that I overcooked them. Anyway -- it's a nice change for cranberry sauce but I'll keep trying new recipes -- this isn't the be all and end all. Read More
(7)