Cranberry Sauce

I often find that cranberry sauce is a necessary, but neglected part of the holiday season. Rarely have I found a Thanksgiving table without some kind of cranberry sauce or spread, but often there are only a few spoonfuls missing (and the bowl is never licked clean). While I can understand this phenomenon of the forgotten cranberry (after all, there is turkey, potatoes, vegetables, fruits, breads, and desserts to distract), I'm afraid this doesn't excuse the crime. I am just as guilty as I may have ignored the poor cranberry sauce in favor of my grandmother's famous stuffing on plenty of occasions.

I feel troubled for the cranberry sauce. The vegetable tray already knows there will be plenty of leftovers to go around (in a battle of sweet potato casserole versus a celery stalk, there is a clear winner), but the cranberry sauce still holds hope within it's small berries. It has big dreams of finding a home arranged across a slice of turkey breast and those hopes so often fall flat.

Homemade cranberry sauce differs greatly from canned cranberry sauce. For one, homemade cranberry sauce doesn't make that awful slurping sound as it falls out of the can (once heard, it can never be unheard. Beware). Secondly, it doesn't hold its shape. When the ribbing from the can is evident in the final product, I'm not sure this is something you'll want to serve to your guests. Now I know not all store-bought sauces feature the rim-lined, gelatin appearance, but I will still argue that they won't be as delicious as a simple homemade spread.

And certainly never as delicious as this particular one.

If you are hosting a holiday this year, but scoff at my claims that homemade cranberry sauce is really worth the time and effort, let me make my case.

Cranberry sauce is surprisingly easy to make, requiring a handful of ingredients and roughly 10 minutes time (with only a few moments you actually need to pay attention). Subtle changes and adaptations will customize the sauce to precisely fit your tastes, neither too sweet or too tart. And, the kicker—you can make this cranberry sauce today and it will keep fresh until the special day.

Today.

Now you don't have any excuses.

What are your feelings on cranberry sauce? Do you also feel it is a necessary, but overlooked component of holiday meals?

This Cranberry Sauce is fresh, light, and perfectly suited to your holiday meal. Instead of cooking my cranberries down in water (which so many recipes call for), I cooked them in orange juice, which adds fantastic orange tones to the final product. I also spiced the sauce faintly with cinnamon, nutmeg, and allspice which brings the sauce a well rounded, full-bodied flavor without tasting like a dessert. This recipe is adaptable, so feel free to adjust the amount of sugar for a sweeter or tarter cranberry sauce to suit your taste buds (you can start with less sugar and add more upon taste testing). If you have any leftovers, they are perfect as a dressing for leftover turkey sandwiches or a topping for your next bowl of ice cream.

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Cranberry Sauce

Yields 2 cups

4 cups (12 ounces) fresh or frozen cranberries
1 cup orange juice (freshly squeezed preferred)
1 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Zest of 1 orange

In a large saucepan, stir together cranberries, orange juice, and sugar. Bring to a boil over medium-high heat. Turn heat down and simmer until cranberries burst and sauce begins to thicken, about 10 minutes. Sauce will continue to thicken when cooling down.

Stir in cinnamon, allspice, nutmeg, and the orange zest.

Serve warm. Sauce keeps up to 2 weeks stored in an airtight container in the refrigerator.

Comments

[DavidPD]

Personally, I find the bland jelly that comes from a can good (not great though), most likely due to nostalgia, rather than its gustatory merits, but nonetheless comforting in a "Kraft Singles" kind of way. You're Cranberry Sauce bears a remarkable resemblance to my own. I dare say that they both are a bit more akin to chutneys rather than a proper cranberry sauce, but are delicious no matter what you call them. For a real kick, I sometimes will add Cayenne Pepper to mine to give it some zip. Chinese Five Spice Powder would also make an interesting addition...

[MellyK]

This sounds so delicious! I had to laugh at your "cranberry sauce in a can" sounds and shapes. You hit it on the nail! I can't wait to try this for my Thanksgiving dinner this year. It sounds amazing!

[LeAnna]

I usually make cranberry relish with apples, oranges (complete with the rinds!), and pecans in it. It's a family favorite. But your sauce looks and sounds wonderful. I may have to make both. I'm already contemplating nontraditional things to do with your sauce. I'm thinking maybe a jelly on a dinner roll. :)

Thanks for your wonderful blog!

[la domestique]

I fear I may be the only person who loves cranberry sauce. I always do a homemade version similar to what you've shared here. I love the sweet/tart flavor cranberry sauce brings to a rich and heavy menu. It's colorful and festive and one of my favorite parts of Thanksgiving. Great post!

[Becca]

I never eat cranberry sauce. I actually smother my turkey is...ketchup...don't judge, haha. I smother anything in ketchup. Anyways, back to my point, this cranberry sauce actually looks really really tasty! Now I'm contemplating on making some, but like you mentioned above, only a few spoonfulls are used during my family's Thanksgiving meal.

[Cristina]

I am so glad when I see I am not alone in my quest to change people's legendary "cranberry sauce in a can" addiction. I do believe it is the most overlooked dish of the Thanksgiving dinner. There's so much attention paid to the rest of the feast that cranberry sauce become a casualty, a non-important part of our dinners. Not on my table though. My recipe is very similar to yours, except for the all spice - I will definitely try it. Thank you

[Jay]

I don't think I've purchased a can of cranberry sauce since the late 60's. Once I tired making fresh, and finding how easy it was, not to mention how much nicer the fresh tasted, I was hooked. I make mine plain, cranberries, sugar and water, simply because it's the only way I've ever made it! Your variation sounds quite yummy though, I'll be sure to give it a go at Christmas.

[Betsy]

I just discovered your site through Gojee. I've been enjoying browsing your posts. My feelings on cranberry sauce? I think it's essential to Thanksgiving dinner. I always make my own. I use apple cider for the liquid. I think I'll try add allspice and nutmeg to mine since I love the way the spice combination in yours sounds. Happy Thanksgiving.

[Katrina @ Warm Vanilla Sugar]

Love this classic recipe :) Sooo yummy!

[Mel]

I'll try this recipe this year. I've made it with OJ & zest before (with less sugar), but I've not tried the spice blend. Sounds yummy!

[marinbaker]

i too LOVE cranberry sauce!! so much in fact that i eat it with everything.... yogurt and granola for breakfast, as a side for nearly every dinner. i've even been known to scoop it up with corn chips (delicious!). ii also love zest and juice of citrus and sometimes a chopped apple or pear or quince.... the options are endlessly delicious! thanks for the beautiful recipes!

[Kristin Rosenau]

DavidPD-- I can definitely understand that food nostalgia--Kraft singles and Velveeta cheese are still staples in my house. I can't give them up just yet.

MellyK-- I hope you give it a shot!

LeAnna-- Well, cranberry sauce is very similar to a jam. I imagine it would be great on a loaf of bread. Using pecans is also a great idea, perfect way to add a little texture!

la domestique-- Thank you! I'm not sure you're the only one that loves cranberry sauce. I've eaten most of the batch I've saved up for Thanksgiving already. :)

Becca-- No judgement! I used to dip potato chips in ketchup just like French fries.

Cristina-- You're welcome! I think we should bring back cranberry sauce and not let it be overlooked any more. It's really good!

Jay-- I'll never be able to go back to canned sauce after making my own, too. :)

Betsy-- Love that you used apple cider! That would definitely bring cranberry sauce a new flavor. I may have to try that sometime. :)

Mel-- I hope you give the spice blend a try. It really helps to give the sauce a more well-rounded flavor without the spices taking away from the cranberry.

Marinbaker-- Those are brilliant ideas to use up leftovers! Thanks for sharing!

[Karen]

This sounds delicious Kristin. I was going to take the easy route this year and use canned cranberry sauce, but now instead I'll try your recipe. And for me, cranberry sauce is a necessary part of ANY turkey dinner! :)

[Connie]

Could this be processed for canning? if so, how would one go about doing that? Or possibly freezing it for future use??

[Kristin Rosenau]

Karen-- It is so worth it to make your own! I actually was eating this one by the spoonful...

Connie-- I don't see why you couldn't do that! While I have no experience in canning, I'm sure the internet could lend a hand. Cranberry sauce is hardly different from jams or jellies so I'd start there. It should also freeze fine for a month or two, no problem. Just store it in an air-tight container.

[Ryan]

This just came off the stovetop. I like it a lot. I overbought on the cranberries so now I'm on to the brioche rolls. You're a hero.

[Amy J]

So, you have just made me the "World's Greatest Wife". My Grandmother (who usually makes the cranberry sauce) took a nasty fall earlier this year, and is still having trouble getting around. In the reassignment of the Thanksgiving tasks, the word went out to "not worry about the cranberry sauce"...which absolutely crushed my husband. (Note: We're pretty sure he's the ONLY one who eats the "red stuff", hence why Grandma makes it every Thanksgiving!) Now, I have NEVER been a fan of the "red stuff", and have avoided it every year. However, seeing how important this was to my husband, I was thrilled to find this recipe on your blog!

I will confess, I think you've won me over! I always found cranberry sauce to be rather...well, yuck- and given that I can't take a recipe to a family gathering that I myself have not tried...I love it! The orange juice makes it a bit sweeter than what I've had before, and I love the spices! I agree with a reader above, and I might have to cook the fruit down a bit more, smash them up, and make a Cranberry spread for the dinner rolls (which are my yearly assignment, and are currently trying to raise in a rather cool kitchen!).

You have helped to make the Mister a very happy man...and me the awesome wife!

[Linda]

I made your canberry sauce and can't wait to serve it up! Thank you for all your delicious recipes, photos and entertaining words.

[MellyK]

I just have to say, "THANK YOU!"

I made this last night, and then served it today hot, and it was AMAZING! Hands down the best cranberry sauce I have ever had. I called it a "cranberry chutney" to my family, so they wouldn't immediately "ew" at the idea of cranberry sauce, and I think I won them over, too! The orange juice and the spices were a perfect mix with the cranberry. Tart, spicy, and sweet ... and oh so delicious!!

Thanks again!!

[Kristin Rosenau]

Amy J-- So happy to hear from you! I'm sorry about your grandmother. My grandmother was in the hospital over the holidays this year so I know how you feel. My mom and I worked together to try to recreate her stuffing and gravy recipes yesterday. I'm so happy that you were able to use this recipe and, even though it may not have been your grandmother's, that your husband enjoyed it just the same. Thank you so much for your comment, Amy.

Linda-- Thank you so much!

Melly K.-- You're welcome! I'm so happy you tried this and your family enjoyed it too. :)

[Annie]

Hey I really want to make this sauce to go in a Christmas Hamper but I wondered if you could tell me the Metric measurements as I am from England and we do not use Cups to measure. how much is a cup?