Cranberry Sauce
Featured in Allrecipes Magazine

Cranberry Sauce

1342
Toni 0

"A Thanksgiving classic. Originally submitted to ThanksgivingRecipe.com."

Ingredients {{adjustedServings}} servings 95 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
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Reviews 1342

  1. 1810 Ratings

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LEXI, JACK and COOKIE
11/12/2007

Okay, after nearly 31 years of cooking, my search for the "definitive" cranberry sauce recipe is over! This recipe is fantastic!! I doubled it, split the sugar between half white and half brown and added 1/2 teaspoon of cinnamon (next time I will take that down to 1/4 teaspoon). I cooked this for almost 20 minutes. This was the best cranberry sauce I have ever had! I used to just resort to canned because I never seemed to be able to make a "good" cranberry sauce. Toni, thank you for sharing this recipe, it was another huge hit on our Thanksgiving table this past weekend. (We had to celebrate early this year.)

Liza
11/18/2006

I mixed this recipe with another one I use. I boiled the cranberries and sugar in 1/2 cup OJ and 1/2 cup unsweetened pineapple juice until they popped. Then I added 6 oz. of fresh raspberries and mashed the whole thing. Finally, I added 1/4 cup grand marinier, a 14 oz. can of crushed pineapple (drained), and some crushed peacans. I cooked the mixture on medium heat until thickened, and refrigerated overnight. Yum!

angela
12/14/2006

This is so good! I am a big fan of the canned jellied cranberry sauce, but now I am a convert. Never again will I buy cranberry sauce, I will always make it. This was so easy to make...and SO DELICIOUS! And yes,cranberries do pop when boiled, so put the splatter guard on and let the kids listen. I let them cook longer than 10 minutes just so it would get a little thicker, but after it is cooled it does thicken up more. While they were boiling I gave them a good mash or two with my potato masher and the consistency was perfect. Thank you Toni!