Easy Cranberry Sauce

Homemade Cranberry Sauce with plate

I have always loved cranberry sauce. But, my preferred cranberry sauce comes in round slices with ridges. Oh yes, yes, it does. My whole family prefers the jellied cranberry sauce that comes in a can.

I didn’t think that we could ever change that. In fact one year, we did an experiment with Gramma’s Homemade and my canned. You can see who won.

But, this year, knowing I had a ton of cranberries in the freezer, I decided to give homemade cranberry sauce another try. I remembered that most people I’ve known who’ve made the sauce and not liked it, commented that it didn’t get thick. I decided to use less liquid in order to end up with a thicker product. I also subbed in orange juice for some of the liquid to add another layer of flavor. My final twist? I used brown sugar instead of white. I personally love the hint of molasses that brown sugar provides.

The result was a cranberry sauce that even my canned-only crowd loved! Yeah! I’m thrilled. I still have bags in the freezer that I bought on clearance for super cheap last Christmas — at $0.49 a bag! YUM!

Homemade Cranberry Sauce

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Comments

  1. sounds yummy – super idea to use orange juice and brown sugar.

    laughing at the thought of ADDING a few steps: chilling in a can (clean, of course) then running a knife along edge, release and slice.

  2. Love!
    And what to do with the leftover? Take those frozen pie shell/sheets (the ones you probably bought after Christmas last year like I did) and cut rounds. Fill with a tablesoon or so of cranberry sauce, fold in half and use a folk to seal. Whip an egg and brush that over the tops, dust with cinnamon sugar, poke a couple times to let the steam escape, and bake.

  3. I go for cranberry coffee cake with all the frozen bags of frozen cranberries.

  4. This is similar to the recipe I’ve used for the past few years. I would suggest you add a cinnamon stick or even some ground cinnamon while it is cooking. Adds great flavor. Last year, I cut back the sugar by 1/3 cup and added some grated apple. I also added some orange zest. Tossed it all into the crock pot. When it was cooked, the flavor was good but the apple visual wasn’t great. I used the immersion blender to smooth it out a little bit. That ended up being my favorite dish on the whole menu. I found that odd, since I’ve never been a big cranberry sauce fan until I started using this recipe. I will most definitely make it this way again forever more amen.

  5. Jessica, do you think this would freeze well? I have company coming and want to make as many things as I can ahead of time. Thanks for your thoughts!

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