I never thought I could make my own cranberry sauce just because I get easily intimidated by making food for a crowd and then having it not turn out the way they expect. Everyone LOVES this recipe and it is easy. I’m going to make it the day before??
Marissa
I never thought about making my own cranberry sauce. The canned stuff holds fond memories for my mother, so we always go with that. One year, I decided to try this recipe. So happy I did! It’s the first food requested when I ask what to have on thanksgiving! Delicious!
Anna
Hi Jessica,
This recipe looks amazing. I’ve always been intimidated by cranberry sauce because my father-in-law simmers it for an hour so it seemed hard to make
Can’t wait to try this easy recipe!
Talk soon on email.
Jessica Fisher
I found that a lot of recipes out there call for a lot of liquid. Trying that strategy required a long cooking time and sometimes the sauce was too watery for our liking. (We are converts from canned.) This version has a lot less liquid so it cooks more quickly. A slightly different flavor that the long cooking kind. I found when I did it in the slow cooker, it needed even less liquid because the end result was a little too watery for me.
Ruth Ledyard
My recipe is my mothers and we all love it. It has apples, orange sections, pecans, cranberries ( these are chopeed in a food processer) and then she used knox geletin , just enough to make it not runny . You are so right, it is not Thanksgiving without it. I already have regular cornbread dressing, gluten free cornbread dressing, turkey gravy, squash casserole, mashed potato casserole, sweet potato casserole, pecan pie, gluten free crustless pecan pie, and 2 german chocolate cakes in the freezer, (one a surprise for a friend). If I didn’t do it ahead since I am getting older, I wouldn’t have the stamina to hold out. This puts the fun back in Thanksgiving. Best to you and your family.
Jessica Fisher
Good for you and your freezer stash. Nicely done!
Krista
I made your cranberry sauce and asked my mom to try it before I froze it for Thanksgiving. I’d already put most in my freezer bag but gave her a bit on a spoon. She took a taste reluctantly, noting she doesn’t usually enjoy cranberry sauce, and then proceeded to scrape what was left out of the bowl. She said “I guess I like this sauce.” 🙂
Jessica Fisher
Yay! I love it! Thanks for taking the time to let me know. 🙂
Carla
Although we prefer it with apple juice instead of orange (what is it with me and citrus–I did try it that way first), I’m glad I saw this as we have enjoyed making our own for the last couple of months. Was at Kroger this morning and what did I find? $ 0.59 bags—considering price increases I decided to run with it and bought a LOT of bags. The Fam was a bit concerned. Making a double batch to have handy over the New Years break & some for the freezer. Now to remove the turkey (I toss one in the freezer during the Thanksgiving sales) from the freezer so I have room for the rest of the cranberries. I want to try that coffee cake of yours with some of these too.
Jessica Fisher
I would have bought A LOT of bags, too! Good for you!
Vicky
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!
Jessica Fisher
Yes! It freezes beautifully!
Sandi
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.
Rachel B
I go for cranberry coffee cake with all the frozen bags of frozen cranberries.
LizA
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.
Jessica Fisher
Sounds yummy!
Sandi
I don’t have any frozen pie shells but I could surely purchase one. Do you just bake until brown?
teresa
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.
Jessica Fisher
Yes, that might be a nice touch, chilling in the can! Ha!
Shari
I never thought I could make my own cranberry sauce just because I get easily intimidated by making food for a crowd and then having it not turn out the way they expect. Everyone LOVES this recipe and it is easy. I’m going to make it the day before??
Marissa
I never thought about making my own cranberry sauce. The canned stuff holds fond memories for my mother, so we always go with that. One year, I decided to try this recipe. So happy I did! It’s the first food requested when I ask what to have on thanksgiving! Delicious!
Anna
Hi Jessica,
This recipe looks amazing. I’ve always been intimidated by cranberry sauce because my father-in-law simmers it for an hour so it seemed hard to make
Can’t wait to try this easy recipe!
Talk soon on email.
Jessica Fisher
I found that a lot of recipes out there call for a lot of liquid. Trying that strategy required a long cooking time and sometimes the sauce was too watery for our liking. (We are converts from canned.) This version has a lot less liquid so it cooks more quickly. A slightly different flavor that the long cooking kind. I found when I did it in the slow cooker, it needed even less liquid because the end result was a little too watery for me.
Ruth Ledyard
My recipe is my mothers and we all love it. It has apples, orange sections, pecans, cranberries ( these are chopeed in a food processer) and then she used knox geletin , just enough to make it not runny . You are so right, it is not Thanksgiving without it. I already have regular cornbread dressing, gluten free cornbread dressing, turkey gravy, squash casserole, mashed potato casserole, sweet potato casserole, pecan pie, gluten free crustless pecan pie, and 2 german chocolate cakes in the freezer, (one a surprise for a friend). If I didn’t do it ahead since I am getting older, I wouldn’t have the stamina to hold out. This puts the fun back in Thanksgiving. Best to you and your family.
Jessica Fisher
Good for you and your freezer stash. Nicely done!
Krista
I made your cranberry sauce and asked my mom to try it before I froze it for Thanksgiving. I’d already put most in my freezer bag but gave her a bit on a spoon. She took a taste reluctantly, noting she doesn’t usually enjoy cranberry sauce, and then proceeded to scrape what was left out of the bowl. She said “I guess I like this sauce.” 🙂
Jessica Fisher
Yay! I love it! Thanks for taking the time to let me know. 🙂
Carla
Although we prefer it with apple juice instead of orange (what is it with me and citrus–I did try it that way first), I’m glad I saw this as we have enjoyed making our own for the last couple of months. Was at Kroger this morning and what did I find? $ 0.59 bags—considering price increases I decided to run with it and bought a LOT of bags. The Fam was a bit concerned. Making a double batch to have handy over the New Years break & some for the freezer. Now to remove the turkey (I toss one in the freezer during the Thanksgiving sales) from the freezer so I have room for the rest of the cranberries. I want to try that coffee cake of yours with some of these too.
Jessica Fisher
I would have bought A LOT of bags, too! Good for you!
Vicky
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!
Jessica Fisher
Yes! It freezes beautifully!
Sandi
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.
Rachel B
I go for cranberry coffee cake with all the frozen bags of frozen cranberries.
LizA
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.
Jessica Fisher
Sounds yummy!
Sandi
I don’t have any frozen pie shells but I could surely purchase one. Do you just bake until brown?
teresa
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.
Jessica Fisher
Yes, that might be a nice touch, chilling in the can! Ha!