*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.
Okay, after nearly 31 years of cooking, my search for the "definitive" cranberry sauce recipe is over! This recipe is fantastic!! I doubled it, split the sugar between half white and half brown and added 1/2 teaspoon of cinnamon (next time I will take that down to 1/4 teaspoon). I cooked this for almost 20 minutes. This was the best cranberry sauce I have ever had! I used to just resort to canned because I never seemed to be able to make a "good" cranberry sauce. Toni, thank you for sharing this recipe, it was another huge hit on our Thanksgiving table this past weekend. (We had to celebrate early this year.)
I mixed this recipe with another one I use. I boiled the cranberries and sugar in 1/2 cup OJ and 1/2 cup unsweetened pineapple juice until they popped. Then I added 6 oz. of fresh raspberries and mashed the whole thing. Finally, I added 1/4 cup grand marinier, a 14 oz. can of crushed pineapple (drained), and some crushed peacans. I cooked the mixture on medium heat until thickened, and refrigerated overnight. Yum!
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 made this recipe this Thanksgiving, but changed it slightly. I added about 1 tsp grated orange rind and after the berrys were cooked down I added about 1/8 cup of Grand Marinier.
Not too many of my family like cranberries in any shape for form, but my nephew ( 13 years old ) loved it and asked to take some home. I loved it and even put it on top of my oatmeal the next morning. The juice was wonderful. I would make it again.
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!
Way too sweet. Using orange juice over water adds extra sugar/calories and taste that takes away from the tart nature of the cranberries. I would also recommend less sugar. No reason to take healthy cranberries and ruin them in a sugar-laden sauce.