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Cranberry Sauce with Raspberry Vinegar

Christine L.

This 'enhanced' version of cranberry sauce has a distinctive, yummy tang. Its great with Apricot Glazed Turkey With Onion Gravy. Can be made up to 1 week ahead.

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Combine 1 1/4 cup sugar, vinegar, and water in a heavy medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, and cover partially. Simmer until berries burst, about 10 minutes. Remove from heat. Cool completely, sauce will thicken as it cools. Discard cinnamon stick.
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Reviews

KLISTICK
18
11/16/2007

I've made this cranberry sauce for the past 5-7 or 8 years now (think it came from Bon Appetit magazine). It's the best sauce around! I've tried a number of others from Epicurious.com, and this is the one I keep coming back to.

Valerie
15
11/22/2007

This recipe is a super twist on regular cranberry sauce! I was a bit skeptical about it; the raspberry vinegar gave the sauce an odd smell as it cooked. But after the first bite I was convinced: this is my go-to recipe from now on!

THELBERG
12
2/1/2006

Wonderful! I'm always looking for a good cranberry sauce recipe. I doubled the recipe (was cooking for a crowd), but probably shouldn't have doubled the raspberry vinegar. It ended up tasting a little too strongly of vinegar, but was still very good. I will definitely make it again!