Holiday Cranberry Sauce

Holiday Cranberry Sauce

163 Reviews 10 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    8 h 20 m
MARJK
Recipe by  MARJK

“This recipe was given to me by a friend of mine. It has been a family favorite for over ten years. I make it for Thanksgiving as well as Christmas dinner.”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Place fresh cranberries and water in a medium saucepan over medium heat.
  2. Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with cranberries.
  3. Cook until cranberries begin to burst, about 10 minutes.
  4. Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving.

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Reviews (163)

Rate This Recipe
Gwenn
183

Gwenn

I never made cranberry sauce before, and decided that I would make it for the family Thanksgiving dinner this year. It was a HIT. The only thing that I had to change is that when you first start cooking this, bring to a boil then reduce to medium heat and wait for the berries to burst. Otherwise it doesn't get as thick as you would expect. I figured this out based on reviewing other similar cranberry sauce recipes before making this one. I decided upon this one because of all the spices that were in this. They really made a delicious cranberry sauce.

Janet G.
154

Janet G.

WOW! This stuff is so good I couldn't stop eating it out of the saucepan and I've never been a fan of cranberry sauce! If you can boil water, you can make this. After reading other reviews, I decreased sugar to about 1 1/2 cups and I grated the zest of one small orange right over the pot as it cooked, which I think gave it just the right layering of flavors without overpowering it. Thanks for the recipe - it's a keeper and has now joined my holiday recipe collection.

BetsyW.
118

BetsyW.

I love this recipe, the changes I made were to decrease the sugar to 1.5 cups and instead of adding the sugar at the end i cooked it all together to make more of a gelled chutney type. We have tried it with pork chops and found it to be a wonderful addition. Will use this recipe for years to come.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 111 cal
  • 6%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 28.7 g
  • 9%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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