Michelle's Famous Washed Cranberry Sauce

Michelle's Famous Washed Cranberry Sauce


"A yummy cranberry sauce with a twist."


15 m servings 120 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. 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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Your rating



  1. 101 Ratings


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 littl...

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 ...

So easy, very tasty, and best when made two days in advance!

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 u...

Terrific! First time I've tried cranberry sauce. So easy and the brown sugar makes all the difference. For a variation, I threw in some pomegranate seeds too!

Simple to prepare. I won't go back to the canned stuff ever again. Replaced some of the water with orange juice because I like that combination.

This was the easiest most impressive dish I have ever served. I made the sauce using 3/4 cup of each of the sugars. I placed chicken breasts in a baking dish and pour the sauce over it. Baked 1 ...

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. ...

I have used this recipe for the last six years for Thanksgiving. It always gets such compliments. Why would anyone eat that nasty gel in a can when this is SO easy and tasty???