Homemade Cranberry Sauce

11.15.2012

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Is there anything like a delicious, made from scratch Thanksgiving meal? Many people settle for the stuff that comes out of a can or a box, and that’s just it, it’s settling. If you find yourself to be one of those people that is settling, I would highly recommend this year you give the homemade alternative to the pre-packaged and processed Thanksgiving foods a try. The two are a night and day difference. Like this for instance, one comes in the shape of a can while it’s homemade opponent has a spoonable texture and begins with fresh fruit. Not to mention this is unbelievable easy to prepare.

Cranberry sauce and turkey were made to be together. It’s another Thanksgiving must. Here’s a few random ideas if you happen to have any left over cranberry sauce after the holiday:

  • spread over toast or pancakes
  • serve warm over chocolate or vanilla ice cream
  • spread in a turkey sandwich
  • make into a dressing or vinaigrette
  • spread over a cream cheese layered bagel
  • add to a fruit smoothie
  • use it as a dip for chicken nuggets/sticks
  • serve with roasted chicken or pork chops
  • make a tangy and tart barbecue sauce with it
  • spread over cheesecake
  • add it to a chicken or turkey salad
  • layer cheese slices or cream cheese over crackers and spread with cranberry sauce
  • mix in breakfast oatmeal and top with whipped cream

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Homemade Cranberry Sauce

5 from 2 votes

Ingredients

  • 1 (12 oz) bag cranberries, rinsed
  • 1/2 cup water
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup granulated sugar
  • 1/2 cup light-brown sugar
  • 1 tsp orange zest

Instructions

  1. In a medium sauce-pan set over medium-high heat, whisk together water, orange juice, granulated sugar, light-brown sugar and orange zest. Bring mixture to a boil then carefully pour in cranberries and reduce heat to a simmer. Allow mixture to simmer about 10 - 12 minutes, stirring occasionally, until cranberries have popped (they skin on the cranberries will burst and it will release the juices and pulp, in other words they'll pop open). Allow mixture to cool about 20 - 30 minutes. Store in refrigerator in an airtight container.
  2. Recipe Source: Cooking Classy

22 comments

  • Jessica: Thank you for this delicious homemade recipe! I’ve been making it for the 4 years every Thanksgiving and has been aadded as traditional side dish to the rest of the other dishes I make for thanksgiving! HAPPY THANKSGIVING! November 21, 2018 at 8:52pm Reply

    • Jaclyn: I’m so glad to hear you’ve made it every year! Thanks for leaving a review Jessica! Happy Thanksgiving! November 21, 2018 at 8:53pm Reply

  • Annie: This is the perfect cranberry sauce recipe, in my opinion, It was absolutely delicious!Thank you for the recipe! November 19, 2018 at 8:37am Reply

  • Renae: Looks great, but for heaven’s sake, why can’t you list the number of servings? If you did, where might I find that info? November 18, 2017 at 10:43am Reply

  • Kathryn: I use the same recipe but omit the brown sugar and use less granulated sugar. The tart cranberries and the sweetness of the sugar is perfect; allthough, I might try substituting Vodka for the water during Christmas Holidays.

    Happy Holidays! November 28, 2014 at 3:02pm Reply

  • Phil: I have a similar variation that you should try. Replace the water with an equal amount of flavored vodka and the flavor combination will blow you away! Obviously the Vodka cooks off but the flavoring remains and is amazing. November 8, 2014 at 12:06pm Reply

  • Amy G: I grew up in a home where my mother and my grandmother made it from scratch.. I still make my cranberries and my recipe is almost identical to yours.
    Thank you for sharing I find your pages are full of many wonderful ideas..
    I hope your thanksgiving and all holidays are blessed . November 16, 2013 at 10:17pm Reply

    • Jaclyn: Thanks Amy! I hope you have wonderful holidays too! November 17, 2013 at 1:49pm Reply

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