This is a recipe my boss handed down to me, and I have made these cranberries for every Christmas and Thanksgiving for the last 10 years. I always pour this into a beautiful glass dish after it has cooled before it goes into the refrigerator. It has a beautiful look.
With only 1/3 cup sugar it's a little tart but a very nice change from the typical cranberry sauce with three times that much sugar. The dried cranberries add another layer of texture and the minced orange peel brightens up the flavor. Very nice change from the standard T-Day cranberry sauce.
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With only 1/3 cup sugar it's a little tart but a very nice change from the typical cranberry sauce with three times that much sugar. The dried cranberries add another layer of texture and the minced orange peel brightens up the flavor. Very nice change from the standard T-Day cranberry sauce.
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I got this recipe from Bon Appetit years ago. The only difference is the sugar is increased to 1/2 cup and use a combination of 3/4 C total of dried cranberries and dried cherries and put 1 or 2 cinnamon sticks in. My family absolutely loves this recipe and it is a must every Thanksgiving and Christmas!! Beautiful in a crystal serving bowl. Keeps well for 4 weeks (I have used it even beyond 4 weeks)
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This is absolutely delicious. I made it today to see if it was worthy of our Thanksgiving table and it did not disappoint. People saying it is too tart are incorrect or perhaps they substituted. The key is really the cranberry juice concentrate. It is a must in the success of this recipe because it adds a burst of sweetness. I also diced my orange peel very small and the marmalade I used came with rind in it as well. It made for a delicious cranberry sauce. PS: don't leave out the allspice. I really think it adds a savory dimension to this delicious recipe. Enjoy folks and thank you for sharing such a wonderful recipe.
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I skipped the marmalade and allspice and used all fresh-squeezed orange juice instead of concentrate for this recipe. We had a ton of home-grown oranges in the fridge so that was what made sense for us. I just increased the amount of sugar by about 1 1/2 tablespoons to compensate. I also added some orange zest to the pot with the orange juice for extra oomph. I didn't bother mincing the orange peel and just left them in tiny slices. I've used the other cranberry sauce recipe with just OJ cranberries and sugar for many years now but wanted to change things up. I also wanted to find a recipe with slightly less sugar since my family likes their sauce very tart. It tasted much more refined and elegant and was delicious to boot!
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This was fabulous! I couldn't find cranberry juice concentrate anywhere in my area so I bought cranberry-raspberry. At another reviewer's suggestion I increased the sugar to 1/2 cup and a dried cranberry-cherry-blueberry mix to 3/4 cup and threw in one cinnamon stick while cooking. I used clementine tangerine juice (because I love tangerine juice!) and honeybell tangerine marmalade. It's the best cranberry sauce I've ever made by far. My husband agrees and he loves cranberry sauce. This will be my holiday recipe from now on! Thanks:)
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
With only 1/3 cup sugar it's a little tart but a very nice change from the typical cranberry sauce with three times that much sugar. The dried cranberries add another layer of texture and the minced orange peel brightens up the flavor. Very nice change from the standard T-Day cranberry sauce.
I got this recipe from Bon Appetit years ago. The only difference is the sugar is increased to 1/2 cup and use a combination of 3/4 C total of dried cranberries and dried cherries and put 1 or 2 cinnamon sticks in. My family absolutely loves this recipe and it is a must every Thanksgiving and Christmas!! Beautiful in a crystal serving bowl. Keeps well for 4 weeks (I have used it even beyond 4 weeks)
This is absolutely delicious. I made it today to see if it was worthy of our Thanksgiving table and it did not disappoint. People saying it is too tart are incorrect or perhaps they substituted. The key is really the cranberry juice concentrate. It is a must in the success of this recipe because it adds a burst of sweetness. I also diced my orange peel very small and the marmalade I used came with rind in it as well. It made for a delicious cranberry sauce. PS: don't leave out the allspice. I really think it adds a savory dimension to this delicious recipe. Enjoy folks and thank you for sharing such a wonderful recipe.
I skipped the marmalade and allspice and used all fresh-squeezed orange juice instead of concentrate for this recipe. We had a ton of home-grown oranges in the fridge so that was what made sense for us. I just increased the amount of sugar by about 1 1/2 tablespoons to compensate. I also added some orange zest to the pot with the orange juice for extra oomph. I didn't bother mincing the orange peel and just left them in tiny slices. I've used the other cranberry sauce recipe with just OJ cranberries and sugar for many years now but wanted to change things up. I also wanted to find a recipe with slightly less sugar since my family likes their sauce very tart. It tasted much more refined and elegant and was delicious to boot!
This was fabulous! I couldn't find cranberry juice concentrate anywhere in my area so I bought cranberry-raspberry. At another reviewer's suggestion I increased the sugar to 1/2 cup and a dried cranberry-cherry-blueberry mix to 3/4 cup and threw in one cinnamon stick while cooking. I used clementine tangerine juice (because I love tangerine juice!) and honeybell tangerine marmalade. It's the best cranberry sauce I've ever made by far. My husband agrees and he loves cranberry sauce. This will be my holiday recipe from now on! Thanks:)
