A yummy cranberry sauce with a twist.

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
8
Yield:
2 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the cranberries, water, white sugar, and brown sugar in a saucepan. Bring to a boil over high heat; cook uncovered for 5 minutes. Spoon off any foam that forms. Serve hot or cold.

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Nutrition Facts

120 calories; protein 0.2g; carbohydrates 31.1g; fat 0.1g; sodium 4.7mg. Full Nutrition
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Reviews (126)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/25/2007
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 More
(76)

Most helpful critical review

Rating: 1 stars
11/26/2007
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. Read More
(8)
143 Ratings
  • 5 star values: 102
  • 4 star values: 35
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/25/2007
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 More
(76)
Rating: 4 stars
03/07/2006
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. Read More
(45)
Rating: 4 stars
12/09/2003
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! Read More
(43)
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Rating: 5 stars
11/28/2006
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! Read More
(39)
Rating: 5 stars
10/09/2003
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! Read More
(30)
Rating: 5 stars
11/25/2005
So easy very tasty and best when made two days in advance! Read More
(25)
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Rating: 5 stars
10/09/2003
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! Read More
(15)
Rating: 4 stars
11/23/2007
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. Read More
(12)
Rating: 4 stars
11/07/2007
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! Read More
(11)
Rating: 1 stars
11/26/2007
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. Read More
(8)
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