Michelle's Famous Washed Cranberry Sauce

Michelle's Famous Washed Cranberry Sauce

Michelle Barr 0

"A yummy cranberry sauce with a twist."

Ingredients 15 m {{adjustedServings}} servings 120 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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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Reviews 90

  1. 102 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 little special for my husband. He loved it and so did my mom! (Others at the table didn't even try it as they just don't like cranberry sauce either!) I used half orange juice and half water, and because so many reviewers commented that it was a little on the watery side I boiled it for 15 minutes to thicken it. What I found, however, was that once it cooled it really thickened, so 15 minutes was a little too long. My guess is that boiling this for 10 minutes would be just right. This is a beautiful sauce, jewel toned, definitely fresh looking, fresh tasting, and delicious. Best of all, my husband appreciated the extra effort. It was such a snap to put together I now wonder why I never made it until now. I will never buy canned again.


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 fridge and it tastes divine. The perfect combination of sweet and then tart. I love the way the flavors explode on my tongue with the tart follwing the sweet. This will be served again.


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