A yummy cranberry sauce with a twist.
I selfishly admit that I never bothered with anything other than canned cranberry sauce for the simple reason that I don't like it. But this year I decided to make it myself as something a little special for my husband. He loved it and so did my mom! (Others at the table didn't even try it as they just don't like cranberry sauce either!) I used half orange juice and half water, and because so many reviewers commented that it was a little on the watery side I boiled it for 15 minutes to thicken it. What I found, however, was that once it cooled it really thickened, so 15 minutes was a little too long. My guess is that boiling this for 10 minutes would be just right. This is a beautiful sauce, jewel toned, definitely fresh looking, fresh tasting, and delicious. Best of all, my husband appreciated the extra effort. It was such a snap to put together I now wonder why I never made it until now. I will never buy canned again.
Read MoreThis cranberry lover prefers cranberries that are tart and not too sweet. I would use the 1/2 c. white sugar only. The brown sugar overpowered the cranberry flavor, and made the dish too sweet. Neither do I like the brown sugar taste mixed with the cranberry taste.
Read More I selfishly admit that I never bothered with anything other than canned cranberry sauce for the simple reason that I don't like it. But this year I decided to make it myself as something a little special for my husband. He loved it and so did my mom! (Others at the table didn't even try it as they just don't like cranberry sauce either!) I used half orange juice and half water, and because so many reviewers commented that it was a little on the watery side I boiled it for 15 minutes to thicken it. What I found, however, was that once it cooled it really thickened, so 15 minutes was a little too long. My guess is that boiling this for 10 minutes would be just right. This is a beautiful sauce, jewel toned, definitely fresh looking, fresh tasting, and delicious. Best of all, my husband appreciated the extra effort. It was such a snap to put together I now wonder why I never made it until now. I will never buy canned again.
I gave this recipe 4 stars. I used 1/2 cup orange juice and 2/3 cup water for boiling. I also boiled for about 5 minutes then simmered for 15 to reduce the sauce. It has thickened nicely in the fridge and it tastes divine. The perfect combination of sweet and then tart. I love the way the flavors explode on my tongue with the tart follwing the sweet. This will be served again.
I made this for my family at Thanksgiving. It was good, but I found that about 3/4 cup of both sugars was better as the 1/2 cup was quite tart. Will use again for Christmas!
This is the BEST cranberry sauce I've ever had! It was recommended by a friend who made it on Thanksgiving- she said it was the best she ever had too!
This is so simple to make. I used OJ instead of water, as suggested by others, but cut the amount by 1/4 c. Also threw in a handful of dried cherries and a chopped apple. Yum!
Not a cranberry sauce fan before this. Always had the canned stuff. Never again. I substituted orange juice for half of the water. It came out less firm than I would've liked so next time I'll use less liquid. But, there will definitely be a next time. Everyone had to eat it out of a bowl, but they loved it!
Terrific! First time I've tried cranberry sauce. So easy and the brown sugar makes all the difference. For a variation, I threw in some pomegranate seeds too!
This was the easiest most impressive dish I have ever served. I made the sauce using 3/4 cup of each of the sugars. I placed chicken breasts in a baking dish and pour the sauce over it. Baked 1 hour @ 350 degrees. Delicious. (works very well with pork also).
Simple to prepare. I won't go back to the canned stuff ever again. Replaced some of the water with orange juice because I like that combination.
Very easy to make and turns out yummy! I used a strainer and mashed the berries to make jellied cranberry sauce. It was very tart, as cranberries are.
This cranberry lover prefers cranberries that are tart and not too sweet. I would use the 1/2 c. white sugar only. The brown sugar overpowered the cranberry flavor, and made the dish too sweet. Neither do I like the brown sugar taste mixed with the cranberry taste.
This is a good recipe--not too sweet, and I like the combo of white & brown sugar. I always cook my cranberries until they pop & the sauce thickens, so that takes far longer than 5 minutes. I thought the sauce tasted a little acidic, so I added a teaspoon of vanilla, and that made all the difference for me.
I made a from-scratch Christmas dinner, and used this recipe. It was a complete hit, and all my guests thought I slaved over it. It was so tasty and so easy, I'm now adding it to my recipe box for next Christmas. Thanks!
I have used this recipe for the last six years for Thanksgiving. It always gets such compliments. Why would anyone eat that nasty gel in a can when this is SO easy and tasty???
Very good, for a thicker sauce use less water.
Great recipe! Would not change a thing! Got rave reviews at Thanksgiving. This is a keeper! It will be "the family recipe" in our house:)
I don't even like cranberry sauce and I've been trying to find anything I can to put the leftovers of this on! This is amazing and so easy! I'll never go back to canned cranberry sauce again.
This was wonderful!! After removing foam, I mashed the berries slightly. So much better than canned! Thanks!
This is really the very basic of cranberry sauce recipes. Like other reviewers, I use half the fluid as orange juice (fresh), but also (all the following by "taste") add the zest of the squeezed orange. I add a little cinnamon and ginger, and depending on the company, perhaps a jigger of bourbon (added while simmering the cranberry "plus" so that the aclohol boils off) or port. (I prefer the bourbon.) When kept in the fridge it is terrific days later! Oh, I always use two bags of cranberry instead of one. As Jane Marple said, "I cannot resist my own cooking" (though others might!). Happy Holidays to all.
this was good. my son-in-law is the cranberry sauce person. this was good in coffeecake.
This recipe is easy and taste great!! To bad my silly husband prefers his cranberry sausce in the shape of a can.
This was very easy and good! I used 3/4 c white sugar and 1/2 c brown. I think I will use more white and less brown next time, but still very good! I will also use OJ next time, but none in the house at the moment. Will make again!
This is the best cranberry sauce i have ever had! LOVE it! The only change I made was to cook it down a little more to make it thicker.
Great! Will deff. make it again. I used not full cup of water and 1/2 cup of orange juice. And cooked it for 10 min. as other suggested. It came out great! Tastes good with turkey.
Wow! How easy can it get? By reducing the water to 1 cup, the sauce thickened and jelled perfectly, so no need for cornstarch. Made a day ahead, the flavors can develop better, too. The sauce has a beautiful, jewel-like color that you just can't get from a can. I gave it a 4 instead of a 5 because, as much as I love brown sugar, I think I'd prefer all white in this recipe. It does come out tart, so if you expect it to be as sweet as canned, add more sugar to taste as the sauce cools.
WONFERFUL...i cooked it a little longer so it would be thicker- there was none left at the end of the meal. I am making it again for Christmas
I've never made cranberry sauce before. I found this recipe to be easy and quite yummy. It was a bit more watery than I would like so next time I make this I will be following the recommendations on the other posts to simmer it for awhile after boiling it for 5 minutes.
My sister made this at Thanksgiving and I loved it so much I had to do it for Christmas. I added OJ like other reviewers suggested, but forgot I was going to until after I'd already added the full amount of water. So I just simmered longer to reduce the liquid. Made it a day ahead and it was delicious today!
Based on another reviewer's recommendation, I squeezed juice from two oranges to get about a 1/2 cup of juice and used my potatoes peeler to scrape small bits of the orange peel into the mixture. the water was reduced to 2/3 since orange juice was added. I also added a bit of pumkin pie spice since it is a combination of all the right spices. I wish I doubled the recipe.
This is a really nice recipe and very easy to follow for a first timer. The flavor was sweet and tart at the same time.
Perfect! The brown sugar really makes this nice. I took the advice of a couple of the review and added a pinch of pumpkin pie spice, substituted 1 cup of orange juice for the water, cut out a 1/4 cup of sugar (since the O.J. is sweet) and let it simmer for additional 15 minutes to thicken. I've burned my mouth since I can't wait for it cool it's so good!
This is as good as any homemade cranberry recipe I have tried! I added 1 Tsp orange zest, but cut back on the water (1st time I made it was too thin.) The mixture of sugars does really well. Usually a little bit of cranberry sauce goes a long way, but this year there were no leftovers! Wow.
I doubled the recipe for tomorrow's Thanksgiving. I really liked the taste howeever, it kinda left a bitter sweet after taste, but I think that is because I tried it warm, and even my husband says its good, but needs to be cold, I agree, tomorrow it will taste better. I did add 1/2 cup orange juice to this recipe and found that it was too liquid so I spooned some of the juice out about 1 cuo and it seemed to work. Next time I will cut the amount of water and just substitute for OJ. Nevertheless great recipe! We will see how it goes tomrrow!
This recipe was great with a few changes! I know some people like to use orange juice instead of water, but I find that it makes it too citrusy. So, I made it with water, but I did cut an orange and squeeze in some fresh juice. Also, while the water and sugar were boiling, I threw in a cinnamon stick for some extra flavor. The flavors were amazing and everyone was asking me for the recipe!
Everyone really liked this recipe and commented on how nice it was not to have canned jelly cranberries. Thanks for sharing.
A good recipe... I liked the twist of brown sugar but still substituted orange juice for the water and had to make the sugars 3/4 cup instead of 1/2 cup to decrease the tartness. Will make again tho...
Excellent! Made this for Thanksgiving and it turned out perfect. Only thing different I did use half orange juice for the liquid and it set perfect. Lots of great comments from guests too. Will make again!
I added 1tbsp of cornstarch for thickening (before adding cranberries), and used stevia instead of sugar.
This turned out fantastic. So delicious and fresh tasting too. I used orange juice instead of water. It wasn't too "orangy" - just had a freshness to it I don't think it would have had with just water. I'll never buy the jarred kind again!
This was so good I had to make more for our guests and share the recipe! This was the perfect amount of sweetness vs. tartness. Thank you for the recipe!
Made this for Thanksgiving dinner. Everyone ate it, which has never happened with any cranberry dish. I will definitely make it again.
So easy and delicious! I usually don't even serve cranberries due to the can thing (yuck) So I decided to make these for my dear daughter that loves cranberries. I discovered that cranberries really do 'pop' when you cook them. I will serve cranberries more often now!
I had to make this recipe twice because using the original proportions it was too watery (we like a chunky cranberry sauce). The second time around I reduced the water by 1/2 cup and added a few extra tablespoons of sugar and then it turned out perfect! Just remember if you want that chunky texture to stir the cranberries as little as possible while cooking so they don't break down.
This had a really good flavor, but was way to runny. I would take out at least a cup of water if I made it again!
I gotta admit to being skeptical since I don't like canned cranberry sauce. Neither does my sister in law, but we both loved this stuff. It was so easy to make and I will make it every year during the holidays. The only thing is that it is a bit runny. I think it would be great spread for a left over turkey sandwich too.
First time I made this I reduced the sugar but that was a mistake It was too tart, and I don't even like super-sweet things. To make this healthier, you can sub the sugars for granulated Splenda (1/2 cup, just like in the recipe) and Splenda Brown Sugar Blend (reduce to 1/4 cup, since Splenda Brown Sugar Blend is used in half the dose of regular brown sugar). No one could tell I'd subbed the sugars at all. This is incredibly quick and easy to make and gives a lovely thick-sauce consistency and authentic flavor. I make this often to go with the Winter Chicken Bake from this website, which calls for cranberries but doesn't taste like much with just plain old berries, and the store-bought cranberry sauce is packed with sugars and other nonsense. :-) Hope this helps. Edit 12/2019: I now use 1/2 cup Swerve Brown Sugar and 1/2 regular Swerve and no-one can tell these are sugar subs. Delicious. I make this year-round.
Excellent. I also added pumpkin spice and a splash of orange juice. I have found that the trick to get it really thick (cut it with a knife thick!)is to let it cool completely at room temperature. I have put my sauce in the fridge too soon, only to end up with runny sauce. It seems counter intuitive, but it works!
Very good! Not too sweet or too tart, very balanced. Used half orange juice and half water and boiled about 10 minutes per other reviewers.
My grandmother, who loves homemade sauce but never makes it because she's alone, absolutely loved this. It was really fresh and tasty, not too tart either (according to those who ate it, I'm not a fan, I made it for everyone else). Super easy to make, I am impressed.
AWESOME & perfect homemade recipe. Try adding some pumpkin pie spice to the mixture (cinnamon, clove, ginger & nutmeg), tastes great!
MY 9 YEAR OLD DAUGHTER MADE THIS AND WE LOVED IT HAD IT ON PANCAKES THE NEXT DAY VERY DELICIOUS
This is a good recipe, I used 1 cup orange juice instead of water and I added about 1 tsp of cinnamon, I really liked it!
This is an exeptionally good cranberry sauce! I usually hate the ones from the cans but this is so good I can eat it on leftover biscuits! The recipe is easy enough for my 4 year old to help on!
I made 2 batches because my first batch didn't thicken enough. I substituted 1/2 cup orange juice for the water, but only used 1/2 cup of water in the second batch. It thickened up nicely. I salvaged the other batch by reboiling it the next day so it wasn't so runny.
Excellent and sooo simple!! After making and tasting it, I added ONE additional TABLESPOON of white sugar becasue we like it a little sweeter. No need to buy the canned whole berries again.
I made this last year and I am making it again! I do not scrape the foam and I add some fresh orange zest for a twist. I also run this thru the blender once it has cooled a little to make it smoother as I am not a fan of chunky sauce - but that is just a personal thing, the recipe is awesome!
I made this sauce about 2 years ago and quickly discovered it's a shame I can't get Ocean Spray berries year-round. I buy a case each year and hope they make it through all the family requests....
Simple and easy! I boiled for longer than 5 minutes until it looked thicker. I also used the suggestion of using 3/4 cup of both brown and white sugar each which worked well.
This was the best cranberry sauce ever! I will not buy the can again. I replaced half of the water with OJ, used the same amount of both sugars, boiled for 5 min and then simmered for 15 minutes to get it a little thicker. I let it cool at room temp and it was perfect. Thank you for a wonderful recipe!
This is so DELISH! I used the amount of water called for in the recipe, but added a few scoops of frozen orange juice concentrate to the pot. I made this with Splenda granulated sugar and Splenda brown sugar and it turned out wonderfully! I have only tasted it from the cooled pot and love the flavor. I can't wait to see how it is with my Turkey dinner! My husband, who doesn't like cranberries, even said it was really good! I think this sauce would be terrific over a piece of angel food cake with whipped topping! :) Yumm! My only advice is to watch the pot! Mine bubbled over and made a huge, sticky mess- totally my fault!
This was delicious, but missed five stars because of the excess water in the recipe. I will reduce water to 1 cup and it should be perfect! This will be the recipe I use.
Wonderful! I made a few changes. I used about 1 cup of Tropicana Pomegranate Blueberry juice along with 1/2 cup of water. Then, I cut the white sugar in half, and used the full amount of brown sugar. Then, I added just a splash of orange juice and a dash of cinnamon. Wow, is it good!!
This was great!! I made it for Thanksgiving dinner the other week and everyone loved it. I'll never use the canned stuff again.
So simple, but just the taste I was looking for! I'll be adding this to my holiday favorites.
The combination of brown and white sugar is interesting but not that impressive. I would halve the amount of water in this recipe. Maybe that is why it is called, "Washed Cranberry Sauce" A little too thin for our taste.
This has become our go-to cranberry recipe. We've used it for 6+ years now and love it. I think we use more brown sugar than called for. I would eat this year 'round for snack or side dish. It is great!
This is on the tarter side, which is okay with me. I used this on waffles, on cube steak, would be great on chicken or turkey, too. Was super easy, followed the directions except used coconut sugar in place of the brown sugar.
I've waited on line for Canned cranberry sauce longer than it took to make this recipe! Recipe is perfect as is.
This was my first shot at homemade cranberry and I altered it a bit. Used 3/4 OJ and 1/4 water and a little more granulated suger and it was wonderful.
Delicious. I enjoy fresh cranberries much more than the canned and/or jellied type, and this taught me how easy they are to make. This has become a staple for my Thanksgiving dinner.
This recipe is great! My first attempt at cranberry sauce and I am so pleased. I also changed a few things, however... 1. Used 1/2 C. freshly squeezed OJ for 1/2 C of the water 2. Added the zest from one orange (the orange I used to squeeze the OJ) 3. Cooked longer than the 5 minutes recommended, about 10 min, for all the berries to "pop" and make it a little saucier and less chunky. These changes gave me a sweet, not too sweet, orange infused cranberry sauce that I will happily refer to from this Thanksgiving on! Thank you for this recipe! :)
Yummy! Ashley made this for Thanksgiving 2007. She found it very easy to make - and it was delicious!
This is a great starter recipe but I have used some reviewers tips about replacing the water with OJ and adding a diced apple, 1/2 cup sultana raisins with the cranberries and using 3/4 cups brown sugar instead of 1/2cup (hubby likes a sweet sauce). Cooked it for 8min because we like a sauce that is a bit thicker.
I have used this recipe for the last six years for Thanksgiving. It always gets such compliments. Why would anyone eat that nasty gel in a can when this is SO easy and tasty???
Great Recipe. Used apple juice instead of water (I would have used OJ but didn't have any) and I added some cut up oranges. It came out really yummy. The only thing was that it was a little runny, next time I'll drain off a little bit of the sauce.
I am making this right now. The brown sugar makes all the difference in the world. Easy, tastes great, gets raves from all. I'll never buynthe canned stuff again.
I think it is great as is, except I boiled for 10 minutes instead of 5. Just plain yummy and easy :)
It's a terrific recipe, but I agree that there's too much water and it should include the caveat that it's best served chilled. but thanks - at least one person didn't believe i'd made it myself but the dirty pot was right there on the stove, so...
Good if you want a basic tart sauce. It's better if you make it with the OJ, ginger, cinnamon and sugar... with those additions it's AMAZINGLY delicious!
I made this recipe for Thanksgiving, as the husband loves "real" cranberry sauce. I followed the recipe exactly, and was impressed with the appearance and texture. The husband ultimately gave it four stars....thought it could have been a bit sweeter. I'll probably use 1/2 C more white sugar next time.
We had this for our Solstice celebration. This was the first time I made cranberry sauce, and it was so excellent! Thanks!!
Didn't use brown sugar, just 3/4 cup white. Boiled water, sugar, pinch of salt and berries for 5 minutes then simmered for 15 minutes. We love the sauce this way !
I do not eat cranberry sauce so I am going with my husband's rating...this recipe is slightly different from what I usually make and he prefers the old one. He & the other guests said it was ok, but a little too tart.
The recipe was incredibly easy to make! It was a bit on the tart side for my liking, but with a bit more sugar it would probably be perfect.
Five stars for simplicity and taste combined. Followed recipe exactly. Served in the pot after about half hour of cooling at room temperature. Rave reviews and plenty eaten up...including some eaten on its own out of the pot :-p Still some leftovers from 6-person Thanksgiving dinner (me being Canadian, Thanksgiving's a month earlier). Fresh cranberries should be available at your local market around Thanksgiving - now I understand why cranberry sauce is traditional with turkey, it's seasonal, so maybe it goes back very long ago.
