This cranberry sauce is a Thanksgiving classic.
This cranberry sauce is a Thanksgiving classic.
This is so good! I am a big fan of the canned jellied cranberry sauce, but now I am a convert. Never again will I buy cranberry sauce, I will always make it. This was so easy to make...and SO DELICIOUS! And yes,cranberries do pop when boiled, so put the splatter guard on and let the kids listen. I let them cook longer than 10 minutes just so it would get a little thicker, but after it is cooled it does thicken up more. While they were boiling I gave them a good mash or two with my potato masher and the consistency was perfect. Thank you Toni!Read More
This is so good! I am a big fan of the canned jellied cranberry sauce, but now I am a convert. Never again will I buy cranberry sauce, I will always make it. This was so easy to make...and SO DELICIOUS! And yes,cranberries do pop when boiled, so put the splatter guard on and let the kids listen. I let them cook longer than 10 minutes just so it would get a little thicker, but after it is cooled it does thicken up more. While they were boiling I gave them a good mash or two with my potato masher and the consistency was perfect. Thank you Toni!
I have been making this for several years now and it is ALWAYS a huge hit at my Thanksgiving dinner! Even people who don't normally eat cranberry sauce seem to enjoy this. I have learned over the years a few little secrets to perfect this recipe... First, use half cup of white sugar and half cup of brown sugar. Second, add a few pinches of cinnamon to your desired taste. Other than those couple of things, make it as directed. It really couldn't be easier or any more delicious! Trust me, you will never go back to the canned junk again!!!
I was frantic for a quick and easy recipe as my other cranberry did not turn out as expected. I chose this one. As most of the reviewers pointed out, this was runny, but the flavor was great and the color was beautiful. Adding a touch of grand marnier is ingenious. If you want a more gelled sauce, simply cut the OJ to 1/2 cup! Once they start popping mash them with the back of a spoon. This will gel in just a few hours in the fridge. As it is, it is more of a delicious cranberry preserve - very spreadable for sandwiches!
Great recipe. If you like it on the thick side like me I would recommend cooking it a bit longer.
To give it a little more flavour I added only 3/4 of a cup of orange juice and after it was cooked I added 1/4 cup of Grand Marnier. MMMMMMMMMMMMMM.
At Thanksgiving, my 70 year old father said this was "just like mom used to make". It doesn't get any better than that!
Delicious! I will never buy canned sauce again. This was sooooo easy and sooooo tasty. Get ready for compliments when you make this simple dish. I used frozen cranberries that had been thawed. I also poured mine into a blender and pulsed it 3 times and then chilled it in the fridge. Delicious!
This recipe was really tasty! I cooked it until most of the cranberries popped, and mashed it up a bit and left them in, and it was fantastic! Thank you :)
This is the best sauce. I have been making this recipe with either orange juice, water or apple juice for the liquid. The orange juice really makes it hands down the best. For those who say it is too thin, cook it longer. Cranberries have pectin in them. The sauce naturally thickens the longer it cooks. I have been known to overcook it an it be way too thick. It can get as stiff as the stuff in the can and worse. I cook until all the berries have popped and I have smooshed them against the edge of the pan. Then it is perfect.
I used other peoples suggestions, 1/2 sugar, 1/2 brown sugar, then 1/2 OJ and 1/2 water and then about 1/4 tsp of cinnamon...SOO GOOD. I make this every year at thanksgiving for my family!
This cranberry sauce is to die for. I have been making this recipe for years and will never use another. I add the fleshy part of one naval orange chopped with all white pith removed, stirring it in before cooling sauce at room temp. Brings this sauce from great to fantastic! It is impossible to mess up this recipe. I make thisup to 3 days in advance, it allows the flavors to blend and is one less thing that you will need to worry about on a busy day.
Always perfect! Year after year... this is my favorite! Please remember to use a lid. Cranberries can explode like tiny red grenades when heated. Happy Holidays!
I am so glad that I read the reviews and adjusted the recipe accordingly. I used 1/2cup orange juice, 1/2 cup water, 1/2 cup white sugar and 1/2 cup brown sugar. I wasnt sure when I was supposed to add the cranberries, but I waited until the mixture was steaming, then added them. It seemed like it was taking a while for it to warm up, so I walked away and within 2 minutes my daughter ran outside to let me know the pot had boiled over. HUGE mess, so, don't walk away from this stuff (probably common sense to anyone else, but I dont cook much). It tastes AMAZING. I will NEVER buy canned cranberry sauce again.
Spectacular celebration of the clean, tart flavor of cranberries. As noted, making it at least 24 hours in advance gives the orange flavor proper time to mellow and meld into the cranberries. The thickness is easily tailored to your tastes. Allow it to cook 3-5 minutes more for a thicker preparation. We did not find it to be overly sweet. A+ for the simple preparation, and gloriously fresh, uncomplicated flavor.
This is an awesome easy sub for the canned junk. I would recommend one small change that makes it perfect; cut the OJ in 3/4 and add the other 1/4 with Grand Marnier, also add one cinnamon stick. You will be pleased with the results believe me.
This is a fast and easy sauce, a little Cinnamon and nutmeg works too say 1/4 teaspoon each to make it more christmassy!! thanx for sharing
This was really tasty, though after reading some of the reviews, did make a few changes. I only used 3/4 cup of orange juice, threw in about 1/2 cup of a frozen blueberry/raspberry/blackberry mixture, used 1/2 white and 1/2 brown sugar, 1/4 tsp. cinnamon and 1/2 tsp. vanilla. Let ths simmer about 15 min., mashing the berries with the back of a wooden spoon as they cooked. Let cool for a few minutes then added 1/8 cup of grand marnier. It was already quite thick when I put it in the refrgerator so I think it will be perfect for the big day tomorrow. Of course I had to taste it and it's already delicious, I can't wait to try it with the turkey. Definitely a keeper!
Excellent and a lesson learned for others. I was multitasking while making this with a loose lid for spatters. It overflowed! I also saved 1/8 of a cup of cranberry sauce after pouring in mold, blended an 8 oz pkg of cream cheese in the same pan while warm and made a great spread for bagels, bread........
Hope I can find fresh Cranberries all year round. Great Sauce. Not just for the Holiday's. Served it with goat cheese and pita chips. Also great on sliced chicken or turkey sandwiches. My favorite is on chicken salad on a croissant. Oh, it just gets better the next day or 2.
Well I planned on making this as written... bought the cranberries and thought I had OJ in the fridge. Turns out the what I had was 100% juice blend of white grape, apple, orange and mango. So I used that instead and chopped up an orange for good measure. Turned out great!
I read the other reviews before I made this and thought I would return the favor now. This is amazing. Our family always eats the canned jellied cranberry sauce and this is so much better. I boiled it for way longer than the directions said because I wanted it thick. Then I put it through a strainer so I wouldnt have the whole berries. This will definitely be competition for Ocean Spray!
I wanted to eat only this. It was so good and easy. I used 1/2 cup white sugar and 1/2 cup brown sugar.
This is a good cranberry sauce. I doctored it up a bit. I use 1 bag of cranberries, 1 cup of white sugar and 1 cup of water. While it's cooking I add 2 peeled oranges and 2 green-skinned apples (they have more pectin in them) cored but with the skins on. Granny Smith works best. After the cranberries have popped and the apples are completely cooked, I put the sauce through a ricer to remove the skins of the cranberries and apples. The pectin in the apples helps the sauce to thicken. My family loves it. It just wouldn't be Thanksgiving without it!
This recipe was so easy and turned out wonderfully. However, the second time I made it, I cut the sugar to 3/4 C., which brightened the taste and allowed the fruit to stand on its own more. I also doubled the cook time to 20 minutes to allow the sauce to thicken a bit more. I now make it whenever fresh cranberries are available in the stores.
This is a good "base" recipe that you can play around with to your liking in terms of sweetness, texture, etc. I took other reviewers' tips and adjusted the recipe as follows: I used half as much sugar as the recipe calls for and used both brown and white sugar. I also used half water half OJ because as one reviewer mentioned, too much OJ will take away from the cranberry's tart flavor. I also added a sache of cloves and removed it after I simmered saucefor about 20-30 minutes. I like mine smooth with a few cranberry lumps.
Fantastic!! I haven't ever liked the "real" cranberry sauce my mother makes at holidays, (but I always ate a bit to be nice). I used half white and half brown sugar, and added 1/4 teaspoon of cinnamon. I also went through the berries before I put them in the pan, making sure to remove any stems. Nothing will ruin your enjoyment of a dish like a stray branch. I am definitely a convert. I will probably not eat the canned stuff again!
I've made this a few times, but I accidentally discovered a way to make these turn out smoother tasting and less tart. My "accident" was that I forgot about the berries cooking in the juice and sugar on the stove. The sauce was very thick by this point. To compensate, I added 1/2 cup more orange juice and let it cook for a few more minutes. The result was a thick, rich, and smooth sauce with a deeply sweet flavor along with the slight tang and freshness of the extra orange juice. It turned out incredible!
Soooo good! I am in love with cranberry sauce, but usually only the jellied kind that's awful for you. I wasn't sure I'd like this but it was great! My husband hates cranberry sauce and he thought this was the best part of Thanksgiving dinner. Granted, I messed up the dinner, but this I did right and it was fantastic!
Easy to make and tastes perfect! It isn't too sweet, with just enough tart.
I have been making this recipe for years-always a favorite at every Thanksgiving dinner. It's really best tasting if you use fresh orange juice! I love it spread on my turkey sandwiches the next day, mixed with some mayonnaise.
Wow! This sauce tastes fantastic! You will not be disappointed. It has such a nice flavor. The sauce really needs to be boiled, though, rather than just heated on medium. Boiling it for the 10 minutes will cause all the berries to pop. It will foam up but that will go away as it cools. Just stir constantly while boiling. It's worth it!! Great idea to use the orange juice.
Really really delicious! I too made some changes. I took the advice of others and used 3/4 cup OJ and 1/4 Grand Marnier. I used 3/4cup white sugar and 1/4 cup brown sugar. I also added 1/4 tsp of cinnamon, 1/8 tsp nutmeg and two cloves. I also added a handful of dehydrated onion. FABULOUS!
I made this exactly as directed and never even served it. It tasted like orange juice, nothing else. There was no cranberry taste and it was very watery.
This turned out wonderfully. I only used half of the orange juice, as suggested by others, so it wouldn't be watery. Next time I think I'll try with water, though made with the orange juice it has the perfect sweet and tart balance with a delightful hint of orange. Thanks for the wonderful recipe!
I made this for Thanksgiving, it turned out GREAT!
My husband always liked that nasty cranberry jelly from a can, but when he tried this, his mind changed completely. Everyone who tried this thought it was great. Thank you for saving us from having to eat that canned jelly stuff.
I haven't bought cranberry sauce in decades and found this to be the same as mine - so I love it. I didn't give it 5 stars because of the OJ. I agree about the calories but am also trying to minimize processed foods in our lives. I would recommend juicing 1 or 2 CLEMENTINES into the water/sugar mix. Zest a bit of the skin and you will absolutely love the taste, calories and the raves from the guests at your table. I use this sauce year round, thus I freeze small portions for the roast chickens I do throughout the year.
Mmmmm this is the best cranberry sauce! I LOVE it, so simple, so good! I just made it (a couple days early) for Thanksgiving and kept having little tastes and it is wonderful! Last year I made the Cranberry Sauce Extraordinaire from this site and I like this so much better, plus it's a lot easier to prepare. It's just perfect! I hope it sets up okay in the fridge although I like it more of a sauce consistancy like it is right now. This is the best, I won't try another cranberry sauce recipe again, maybe tweak this one with a little cinnamon or brown sugar but really, it's great just the way it's written.
Perfection. The OJ adds a nice touch!
Not a cranberry sauce eater but thought I'd try homemade to see if it made a difference. BOY does it!!! I did modify based on other reviewers recommendations - used 1/4 c white sugar, 1/2 cup dark brown sugar, and a DASH of cinnamon at the end. The molasses in the brown sugar helps to mellow the OJ and the cinnamon just brings it all together. I think I'll try it with apple juice next time just for kicks :)
I actually used apple juice because thats all I had and it still turned out great. Thanks for the easy recipe. I may never buy canned cranberry again lol.
This cranberry sauce was fantastic. When cooked the cranberry sauce had a beautiful bright color. It was a perfect addition to the dinner table, and it was very quick and simple to make. Everyone in my family loved it.
I used 3/4 cup orange juice plus 1/4 cup nice red wine and juiced one orange in addition. Added the whole orange after I juiced it and cooked it with the berries. Agree with other posters about covering with splatter screen, and I popped most of the berries (fun) as they were cooking. Also used 1/2 cup brown and 1/2 cup white sugar as suggested below. Very nice, thanks Toni!
Made this at Christmas and was a hit. Easy peasy lemon squeezy! Everyone asked for recipe.
So yummy!! Everyone liked it. I gave it 4 stars because it never settled for me, it was runny even after sitting all night in the fridge. I did use frozen cranberries may be that's why (edit I changed rating to 5 after I made this several times with fresh cranberries, the sauce settles just fine, no problems, but you do need to cook it longer, 15-20 minutes). Now I add gelatin (edit to frozen cranberries), we like jello like texture. I also took someone's advise and added a few raspberries (about 6-10 berries), and some cinnamon. Orange juice, raspberries, cinnamon give this jello outstanding flavor. I opened a can of cranberry sauce after this one was gone, it was absolutely horrible haha and we used to like it!!
Very easy and delicious sauce!
Absolutely amazing as written! I decrease my orange juice to 3/4 cup and then add 1/4 cup Grand Marnier close to the end, and also add the zest of one orange for a little more orange flavor.
I just finished making this recipe for Christmas Eve dinner (tomorrow). My girlfriend's orange tree is sagging with fruit, so I used freshly squeezed OJ and left all the pulp in. I added 1/4 tsp cinnamon, as one poster suggested -- it is AMAZING. I will literally NEVER use another recipe. :)
I've been using this recipe for years. It is so simple and so yummy! Thanks!
I love this recipe, but my family still likes the canned stuff better. So much for making Thanksgiving a little classier. Lol
EXCELLENT! I didn't realize I had used some of the cranberries so I weighed them on my kitchen scale. Since I only had 9 ozs. I made 3/4 the recipe. My daughter makes this for our family Thanksgiving (with walnuts), so I knew it would be good. EXCELLENT as always. Thank you Toni for sharing!! (I only wish I had the walnuts)
I followed other reviews and did half brown sugar...added cinnamon, orange zest and cloves. Chilled overnight for flavor to develop. Yum yum.
So simple, it came out great! Made two batches, one altered, one not. On one I followed the suggestions of brown/white sugars, a little cinnamon, and even a little bit of vannila. They both were great tasteing! One traditional which I'll use on Thanksgiving, and the spiced one for christmas :o)
So this was an interesting experience for me. I had never made cranberry sauce before when I decided to try this recipe for thanksgiving. I was not quite sure what to expect but, was a little disappointed with how thin the liquid seemed to remain even after refrigerating it. The flavor was good and I will try it again.
Perfect cranberry sauce. No other way to eat turkey.
i rated this recipe as written and it was very good. Then the next batch i used (Lexi, Jack and Cookie's) version 1/2 cup sugar and 1/2 brown sugar and 1/4 teas. of cinnamon. i tasted then both side by side and their version is 5 stars! it just seemed to have a more complex taste.
Great starter. I did this: 1/2 c apple juice, 1/4c triple sec, 1/4 c brown sug, 1/2 c white sug, 1 chopped granny smith apple, 1/2 c currants, cran, and simmered for 10 min. Nummy! My 5 year old asked to lick the pot. Can't wait to hear the rest of my family's comments.
I grew up with canned cranberry sauce. Yuck. This recipe has turned me and other family members into cranberry sauce enthusiasts! Love it!
added grand marnie as others suggested. tried cranberry sauce I last year and not near as good.
Pretty easy and worth trying. Tastes very similar to the canned cranberry sauce with the whole berries. Same recipe as Cranberry Sauce I on this site. Will use every Thanksgiving. Thanks for submitting!
Super easy recipe! I add a little rosemary and orange zest to add a extra little flavor. I've been making the recipe for years. I also do a low sugar version for my grandmother using splenda instead of sugar. My grandmother loves it and cannot tell the diffrence.
A simple and delicious cranberry sauce recipe!! I read other reviews and used 1/2 white sugar, 1/2 brown sugar with 1/4 tsp cinnamon. Highly recommend...will definitely make it again.
great recipe !!! I make this every year for Thanksgiving. It thickens as it sits covered in the fridge. Those having trouble with it jelling properly, would do well to make it a few days in advance. It tastes better also.
Easy and simple... tastes great on pb&j's after the holidays!
Really quick and easy. I thought it was a bit too sweet for me so I reduced the sugar down to 3/4 cup. I think I might reduce it even more to 2/3 cup next time. Overall great recipe though!
Easy and quick to make. No more store bought canned cranberry sauce for me. ESPECIALLY if you're going through all the trouble of a home made turkey.
Doesn't get much easier than this. I make this every year for Thanksgiving, and each year I have to make more...it disappears so quickly. I have modified slightly by adding 1/2 orange juice and 1/2 water, or 1/2 orange juice and 1/2 white wine, but always top it with grated orange zest and lemon peel curls to make it sparkle.
Very good! It tastes better about a day after making it, after the flavors have plenty of time to mingle. I add threw in a cinnamon stick while it was cooking, a little ground cinnamon, and the zest of about half an orange. Really wish it would have had more of an orange flavor, but it was still fantastic. Next time I will try it with the Grand Marnier that others mentioned. Thanks :)
My mom has always made her cranberry sauce with water and sugar, and it was good, but last year I tried this recipe which simply replaces the water with orange juice. I used fresh orange juice and added a bit of orange zest, and it was to die for! I'll never go back!
Holy cow - I never knew how simple making fresh cranberry sauce could be! I changed it up a bit, using the juice of 2 oranges then adding water to make 1 cup. Also added a sprinkling of orange peel towards the end of cooking. Yum!
Easy and great. I upped the recipe by 150%, except for the sugar and it was delicious. 16 ounces cranberries (1.5 bags), 1.5 cups oj, and only ONE cup sugar. Another tip: The cranberries pop a bit when boiling, so make sure to pull the pot fromt the heat when they start to pop.
I can't believe all these years I've been opening up a can of cranberry sauce for only my son who will eat it...this was so easy and sooo delicious my entire family who normally skips the cranberry sauce, couldn't get enough!!Does't come any easier and tastier than this!!
I have never had real cranberry sauce before, and liked it, until this recipe. Call me crazy but i grew up with the canned kind, and still prefer it, but this comes in a close 2nd. I used half brown sugar and half white. This thickened up great after cooling. My picky husband said this was his new fav.
Absolutely delicious!!!!!! TFS
This tastes just like the cranberry sauce that my great grandmother used to make, without all the fuss! Just make sure you watch it as it is cooking... I boiled mine all over the stove. What a mess! But worth the cleanup!
Absolutely delicious, easy and worthy of 5 stars!
I have NEVER liked cranberry sauce, that ridged blob of gel plopped from a can. But I love cranberries. Once I tried this recipe...well now I love cranberry sauce, and it is SO SIMPLE to assemble. Lovely
After using this recipe for at least three Thanksgiving dinners, the least I can do it give it the credit it deserves. This is the easiest, most delicious part of the menu. My daughter and I make this together and she loves the hiss and pop of the cranberries. I do add a dash of cinnamon and nutmeg and a tiny bit of powdered clove, AMAZING!!
So very simple and delicious. I used orange pineapple juice. It was the perfect consistency and tasted so good with our roaasted chicken dinner. I was happy to find that bag of leftover cranberries in the freezer.
This sauce was good but a bit too sweet. Next time I will decrease the sugar
I used half freshly squeezed orange juice since I needed orange rind for another recipe. NEVER buying canned cranberry sauce again! I could eat this by the spoonful.
Wonderful. I want to try your suggestions to find more spice and less orange. UPDATE: I reduced the amount of orange juice to 1/2 cup and added a tablespoon of Cointreau (I was out of Grand Marnier). It was wonderful!
This recipe is so simple. My boyfriend gave me "Mom's advise" cook it until you hear it popping and then once the popping seems to slow down take it off the heat & cool. We added cinnamon, and clove (maybe 1/8) to taste. Keep it in the background flavor- that spice that you just can't put your finger on. I also did half white/half brown sugar since I'm trying to find ways to use up the 5lb bag I bought.
Easy recipe; excellent product. I add a pinch of grond cloves and about a teaspoon of orange peel to give some depth to the flavor.
This was a very tasty addition to christmas dinner, and smelled lovely when it was cooking! I added a dash of cinnamon to it also.
Wooowheee! Fast, easy and delicious. Will never get the can-shaped log again. Tip-Watch for boil over while cooking, I had sticky red sauce all over my stove! oops :)
Delicious! A keeper for sure!
This recipe is simple and delicious. I haven't found a more perfect recipe and I will always use this one!
I made this for christmas dinner and it was absolutely perfect... not too sweet, not too tart and incredibly easy to make. this will definitely be my go-too recipe for cranberry sauce from now on.
This has been my absolute favorite recipe for several years. Am asked to bring it just about everywhere over the holidays. The recipe I was given is only slightly different - it calls for 2 slightly under ripe PEARS! I don't bother will peeling them..just core and cut into medium chunks. The orange zest polishes it off nicely..I make it several says in advance (or not..if I can't stay out of it) Always make more than you think you need..it never lasts. It's great on oatmeal, cottage cheese..goes well with fish,too. Best thing is that it will keep in fridge almost indefinitely! Whenever I can find fresh cranberries...I love to make it..not just for the holidays. Bon apetit!
This seemed like the perfect recipe. Then I tasted it. I do not care for cooked orange juice, I think it tastes musty. On the plus side: I figured out the mystery "yuck" ingredientt that appears is some mulled wine recipes :o) I dumped in more sugar and boiled until pretty thick then swirled in maybe 1/4 c. Of fresh OJ when I took it off the heat. Yum! I guess my perfect recipe will be 12 oz cranberries boiled with 1 c sugar & 1/2 c water. Then add 1/2 cold oj and chilled. Yum! Well maybe more sugar? We use it as a spread for cold turkey sandwiches.
A must for Thanksgiving! I never liked cranberry sauce before finding this recipe. Delicious!
since I like my orange to be more subtle in flavor I made mine with 1/2 orange juice and half water....but this is really good.
I made this recipe for Thankgiving and will make it again for Christmas. It is easy and you can make it the day before and just heat it up when ready to serve. Very tastey too...mmmmm
I loved it and the kids ate it up too! Tasted like my grandma's
Wonderful recipe and so much better than the stuff in the can. Even the non cranberry sauce eaters who were willing to try loved it. No more canned for our family!! Thanks for the recipe, Toni.
changed slightly as per other people's reviews.... 1/2 white sugar and 1/2 brown sugar with 1/4 tps cinnamon =) AWESOME!!