Best Cranberry Sauce Recipe
What is your favorite Cranberry Sauce recipe. I will be making it tonight.
I am not looking for the normal, cranberries, sugar, water. I have made one before with the zest of orange, vinegar, etc. and it turned out divine, but can't seem to find the recipe.
Any help would be great!
This was my Mum's recipe...make it every year...very yummy...
1 bag fresh Cranberries
2 tbsp cider vinegar
¾ cup water
1 cup brown sugar
1 orange and 1 lemon – juice and rind grated finely
2 cinnamon sticks broken into pieces
½ tsp. nutmeg
2 cloves garlic finely minced
½ cup raisins
Cook cranberries with water and vinegar until they are softened.
Stir in sugar while mixture is still boiling.
Take off the heat and stir in the rest of the ingredients.
Cool and refrigerate for at least two days and up to a week before using – flavour improves over time. Pick out the cinnamon pieces before serving.
I've been looking at cranberry sauce recipes on the internet for weeks. Finally settled on a recipe given to me by a colleage at work. Made it yesterday. Winner! Bring to simmer 2 c apple cider, 6 whole cloves, 2 cinammon sticks, orange peel of 1 naval orange, 3/4 -1 c sugar. Simmer ten minutes. Strain the apple cider to remove solids. Add 1 lb cranberries to hot cider. Simmer til berries pop. It will thicken as it cools. REALLY good!
I used to use the canned stuff until they started making it with high fructose corn syrup, which gives it a sharp and extreme sweetness that I can't stand. I tried a number of home-cooked versions and learned the hard way to be sure to cook it enough so that it sets up. Anyhow, my favorite recipe, which is definitely a crowd-pleaser, is simple.
Cook a bag of cranberries, a cup of sugar and a half cup of water until the berries burst and the mixture thickens.
Take the pot off the heat and let it stand at room temperature for about 20 minutes, giving it a stir every now and then. When it's tepid, add 1/4 cup of vodka and 2-4 Tablespoons of cointreau. Stir it in, then refrigerate. Amazing how the liquors brighten it up and offset the sweetness.
Had to read through this whole thread to make sure something similar had not already been mentioned.
My SIL made this last year, and it was fabulous. I'll be making it this year, and canning some for future use.
Includes cranberries, dried cherries, current jelly and dark rum:
Some really great recipes on this thread! One of the guest is an alcoholic so I can't use any liquor at all in my recipes, durn it. But this one is one of my favorites and like some others, convinces people who think they don't like cranberries, that they do. No clue where I got the recipe, I'm afraid; as I usually do, I find things online and then change them up.
Amazing Cranberry/Fruit Sauce
1 cup water
1/2 to 1 cup white sugar
12 ounces fresh cranberries, washed and sorted
1 small can mandarin oranges
1 apple - peeled, cored and diced
1 pear - peeled, cored and diced
1 cup chopped dried mixed fruit (SunMaid makes a good blend)
1 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon (Penzey's new blend ROCKS!)
1/2 teaspoon ground nutmeg
In a medium saucepan, combine 1/2 cup water with mandarin oranges, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg and boil for 15 minutes. Remove from heat and let cool to room temperature. Put into food processor and pulse to chop slightly.
In larger pan, boil 1/2 cup water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries. Cover, and simmer for 15 minutes, stirring occasionally, until the cranberries burst. Stir in processed ingredients and simmer for 15 more minutes. Taste and add more sugar if desired. Remove from heat, and let cool to room temperature.
This is marvelous served either hot or cold, improves after being refrigerated.
This is also really good done the crock pot; process the ingredients (other than the cranberries) before adding to the cranberries in the crock pot. Decrease water to 1/2 cup.
I used to do a cooked one that we like a lot but since I found this cranberry, tangerine and ginger relish we have switched to it.
It's from Bon Appetit
1 12-ounce bag cranberries
1 6-ounce tangerine (unpeeled), halved, seeded, cut into 1-inch pieces
3/4 cup sugar
1/2 cup coarsely chopped crystallized ginger (about 2 1/2 ounces)
1/4 cup orange marmalade
Using on/off turns, coarsely chop cranberries in processor. Transfer to medium bowl. Using on/off turns, coarsely chop tangerine in processor. Combine with cranberries. Mix in remaining ingredients. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated.) Serve cold or at room temperature.
Love this one - been a favourite for years
Christmas Cranberry Sauce
12 oz bag fresh cranberries
1 medium orange, zested and juiced
2 tblsp Grand Marnier
2 tblsp Port (optional)
¾ cup sugar
Add extra orange juice to fresh juice to make ¾ cup.
Mix juice, zest, Grand Marnier, and sugar in pot over medium heat, and add cranberries. Reduce heat once boiling. Simmer and reduce for about 25 minutes. Serve right away or cool first.
Some times I will add some dried cranberries as well as a cinnamon stick.
I am going to make a cranberry relish for a class I'm teaching (Musical Menus). The subject is Romanticism, and inspired by composers from Poland, Hungary, and Germany, I'm going to have perogies with sides of fried onions and a cranberry/beet relish. I've been giving a nod to early American cuisine as well, so this will blend well with the theme. and of course, the beets are an addition familiar to eastern Europe, and because so many composers were influenced by Beethoven.
I need to make it easy, so will use a whole berry canned sauce, mixed with canned beets (diced), with the addition of horseradish. Will probably keep it at that, unless someone can recommend a spice to add.
Sour cream to dollop....
On The Splendid Table yesterday, the host gave an interesting sounding recipe to a caller that in addition to the usual cinnamon, allspice and orange zest, it also included onions and garlic with a touch of red and black pepper.
The conversation starts at about the 35:32 mark of the podcast.
Did I miss it? I'm not finding Cranberry Orange Relish: Process briefly in Cuisinart to grind coarsely: A bag of cranberries. Remove to bowl. Process in Cuisinart to grind coarsely: one whole navel orange, peel and all. Add to cranberries. Add 1 cup sugar. Takes five minutes. The longer it sits in the refrigerator, the better it gets. I freeze tons of this to have next summer with cold chicken. And I just ate a big bowl of it and called it lunch.
I don't have a recipe anymore because depending on how many guests, I've sort of changed the amounts. The recipe I use is one that is what I call a cranberry conserve and it does use orange, and lemon juice.
2 packages of fresh cranberries -the smaller bags, rinsed and picked over
1 to 1/2 cups of sugar depends on the sweetness of the cranberries
2 T honey
1 cup to a 1 1/4 cup of water
Put all the above into a pot, cook the cranberries til they pop, stir in the water a little at a time, add the sugar.
2 T fresh lemon juice
Zest from whole orange, and then cut it up removing all the white. Cut the orange into piece about 1/2 inch let it cooks until it breaks down.
Let the sauce reduce down. taste.
Add more sugar if you want
Add 1/3 cup Grand Marnier
Cook this mix until the mixture thickens and the alcohol cooks off. Then let it sit while it thickens. Pour into a pretty silver serving bowl and chill for at least a day.
Some people add pecans or walnuts, I don't .
This is wonderful with turkey, turkey sandwiches, ham or pork loin. Will last 2 weeks or until disappears!
This is great-
CRANBERRY & PORT WINE CONSERVE
1 quart fresh cranberries
3 c. sugar
1 c. apple juice
1 c. port wine
2 chopped red apples
1/2 c. chopped walnuts
1 t. cinnamon
1 t. nutmeg
Mix all in a large saucepot over medium heat til berries burst. Simmer til nice and thick. Chill overnight.
I always make two. One is more traditional (though it has bourbon... delicious) and then this raw relish. Don't let the raw aspect scare you away, it is wonderful.
RAW CRANBERRY RELISH
* 2 cups washed raw cranberries
* 2 skinned and cored tart apples
* 1 large, whole (peel ON) seedless orange, cut into sections
* 1 to 2 cups granulated sugar (depending on how sweet you would like your relish to be)
1 Set up the grinder with a medium-sized blade on the edge of a table with a large roasting pan or bowl to catch the mix as it grinds. These old fashioned grinders tend to leak some of the juice down the grinder base, so you may want to set up an additional pan on the floor under the grinder to catch the drips. If you don't have an old-fashioned grinder you can use a grinder attachment on a KitchenAid mixer, you can chop by hand (though that will take a lot of work), or you can chop in a food processor (be very careful not to over-pulse, or you'll end up with mush).
2 Run fruit through a grinder. Use the entire (seedless) orange, peels, pith and all.
3 Mix in the sugar. Let sit at room temperature until sugar dissolves, about 45 minutes. Store in the refrigerator
I have no idea where I got this recipe, but Triple-Cranberry Sauce is my standard and I love it:
1 cup frozen cranberry juice cocktail concentrate, thawed
1/3 cup sugar
12 ounces fresh cranberries
½ cup dried cranberries
3 T orange marmalade
2 T orange juice
2 t orange peel, minced
¼ t allspice
Combine cranberry juice concentrate and sugar in heavy saucepan. Bring to boil over high heat, stirring until sugar dissolves.
Add fresh and dried cranberries and cook until fresh berries begin to pop, stirring often, about 10 minutes.
Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Chill until cold, then serve.
Wow. All these recipes are sound great.
I made cranberry sauce for the first time this year (my Mom always makes it, but this year I cooked a second Thanksgiving for friends). I was amazed at how quick and easy it was! I make the recipe on the back of the bag (cranberries, simple syrup), but since I didn't have any of the traditional oranges, I diced up a small Meyer lemon (rind and all) and it was fabulous. Actually it tasted mostly of Meyer lemon, but somehow more so.
The best savory cranberry "sauce" I've ever had was a cranberry-cilantro relish. I think it may have been this recipe, or something similar: http://allrecipes.com//Recipe/cranber...
I'll add two options as I usually alternate these year-to-year. Ina Garten's Cranberry Conserve (minus the raisins and walnuts) here: http://www.foodnetwork.com/recipes/in...
A recipe I inherited from one of my college roommates' family:
1 pkg fresh cranberries
2 c. sugar
1 c. brandy.
Mix together all ingredients until sugar dissolves. Bake at 350 for 1 hr.
My favorite cranberry recipe is from Cooking Light.
Cranberry Jezebel Sauce
1 c water
1/2 c packed brown sugar
1/2 c white sugar
12 oz cranberries
3 T horseradish
1 T Dijon mustard
Boil sugars in water. Add cranberries. Bring back to boil, then turn down to simmer. Simmer about 10 minutes, stirring occasionally. Let cool to room temperature. Add horseradish and mustard. Cool in fridge.
Any spicy mustard will work. I used New Orleans style (hotter and grainier than Dijon).
I often don't wait for it to cool before adding horseradish and mustard. Not sure what difference it makes.
In addition to being a side sauce for poultry or pork, this stuff is dynamite over cream cheese on cracikers. Cheddar, too.
re: Janet McC
Just posting that I'm jealous, that's all. I would enjoy trying any number of cranberry sauce recipes. But my wife, love of my life, is keeper of the Thanksgiving menu and swears by canned, jellied cranberry sauce. She rightly throws in my face an episode of maybe 3- 4 years ago where my elaborate fresh cranberry- from scratch relish was a Thanksgiving "project" I was very proud to create, and which none of our 20 or so guests even tried . I did, and it was delicious. The actual results of that "project" was a delicious, colorful addition to the Thanksgiving table that went ignored. So my wife would rather not have me buy ingredients, use dishes, heat a burner on the stove, and use precious refridgerator space for something that will go down as another wonderful recipe that only I ate.
If I only have this kind of "complaint" in my life, I have much to be thankful for. To all my creative-cranberry-sauce-loving friends, I salute you and wish you a Happy and Blessed Thanksgiving.
re: Florida Hound
re: Florida Hound
Make this one and I promise she will love it.
Cranberry Chutney--I give it 4 stars *Combine and bring to a boil-- *1 cup water *3/4 cup granulated sugar *
Add: *12 oz. cranberries, fresh or frozen *1 cup peeled chopped apple *1/2 cup vinegar *1/2 tsp. cinnamon *1/4 tsp. ground ginger *1/4 tsp. ground allspice *1/8 tsp. ground cloves.
Simmer gently for 10 minutes, stirring often.
Pour into bowl and cover with plastic wrap.
Cool and serve at room temperature.
re: Janet McC
After going over all the messages in this thread, I realized that (unless I've overlooked it) nobody mentioned my favorite cranberry concoction. It is NOT COOKED at all and is, as follows:
(I'd add less than a cup of sugar at first and taste, as I like it tarter than the following recipe)
1 bag (12 ounces) whole fresh cranberries, well washed and patted dry
1 thin skinned, seedless oranges, well washed and dried
1 cup sugar
Make sure there are no seeds in oranges. Cut the oranges into quarters and then chop them up roughly. Either in a meat grinder or in a food processor chop the raw cranberries and oranges. Transfer to glass or ceramic serving bowl and add the sugar. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks.
This recipe is from the food network, but epicurious has at least one as well. I used "cranberry orange relish uncooked" to find them.
I can't remember the ingredient measurments at the moment, but here are the ingredients...
1 pound of fresh cranberries (not 12 oz. bag)
tapioca for thickening
orange juice and zest
and if you're really brave...some form of chile pod (hot peppers).
Trader Joe's usually sells fresh cranberries in a clam-shell plastic container for less than the supermarkets vend the other brand(s).
I add about a heaping teaspoon to the mix because I don't cook the popped cranberries for a long time. Maybe the tapioca isn't needed, but it produces a gel to my liking. No one has ever complained about the result.
My cranberry sauce ingredients tend to vary from year to year because I like to play with my food. Tapioca is a little insurance against my experimentation creating a failure. The tequila was last years trial.
My experimentation drives my wife crazy. She adheres closely to any recipe that she prepares. I look at a recipe and say "What if...?"
1 bag cranberries
sub orange juice for the water
reduce sugar by 25-33% (much more than that and it's really too tart for most folks)
add slices of ginger to mix
Cook according to directions on bag, but using above ingredient list. I leave the ginger in from beginning until just before it's served, but then pull it out so nobody gets a big hunk.
I don't like cloves so don't add them. Some might add cloves. Some folks add other fruit, almost making it more of a relish in my mind (e.g. pears).
Use chipotles. It's amazing with cranberries.
I don't like sweet cranberry sauces, so I concocted this - looking for a bit more savory, more chutney like, with some kick. It was awesome.
I wish I knew the porportions... unfortunately I don't. But you can use the ingredients here and match them to many similar recipes to get the idea of porportions. This is wonderful paired with turkey, or ham, and even better on sandwiches.
* Fresh cranberries
* 2-4 chipotles in adobo (depending on how strong you want it)
* cider vinegar
If you don't want the smokey flavor of chipotles, you can substitute with a fresh jalapeno and dried pepper flakes. That's how I used to make them until I figured out that chipotle was the perfect foil for cranberries.
you'll never go back...
this is the one i use, and it's awesome!
Apple-Orange Cranberry Sauce
Cranberry sauce has always been part of the traditional
Thanksgiving menu. In the 1960s, an uncooked sauce of
coarsely ground cranberries and oranges became a national
favorite. But since then, the original quickly cooked
cranberry sauce has regained its popularity, with many
variations such as this one with apple, orange and a hint
2 cups water
1 tart apple, such as Granny Smith, pippin or
3 cups fresh cranberries
1 1/4 cups sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
Squeeze the juice from the orange and set the juice aside.
Remove and discard the membrane from inside the orange rind
and cut the rind into small dice. In a small saucepan over
high heat, combine the rind and the water and bring to a
boil. Cook for 10 minutes, then drain and set aside.
Peel, core and quarter the apple. Cut into 1/2-inch dice
and place in a saucepan. Sort the cranberries, discarding
any soft ones. Add to the apples along with the orange
juice, orange rind, sugar, cinnamon and cloves. Bring to a
boil over high heat, reduce the heat to low and cover the
pan partially. Simmer gently, stirring occasionally, until
the sauce thickens, the apple is tender and the cranberries
have burst, 10 to 15 minutes.
Transfer the cranberry sauce to a heatproof bowl and let
cool for 1 hour before serving. Or cover and refrigerate;
bring to room temperature before serving. Transfer the
cranberry sauce to a sauceboat and pass at the table. Makes
3 1/2 to 4 cups.
Adapted from Williams-Sonoma Kitchen Library Series,
Thanksgiving & Christmas, by Chuck Williams (Time-Life
No discussion of cranberry sauce would be complete without this famous recipe, which is very good, but odd.
Mama Stamberg's Cranberry Relish
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")
Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind -- not a puree.")
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.")
Makes 1 1/2 pints.
The link below also has a great recipe for garlicky cranberry chutney.
I don't usually use a recipe, just toss some berries with some water, sugar, orange peels, cinnmon sticks and maybe some brandy and cook to soft. It'll just set up itself. Usually, I use juse enough water to cover the berries and that seem to be fine.
I think some nuts would be a nice addition.
My favorite is cranberries, sugar, port, a bit of orange juice and rind, and cardomom. I usually just estimate the proportions. I adore this, and my mom, who is fussy, likes it, but my boyfriend, who usually isn't fussy, dislikes it rather strongly. Not sure what to make of that.
This is a recipe I've posted before in response to the same request. I think it's fabulous and so do my friends and family. (In another recent post, asking for ideas for desserts involving pears, I suggested poaching them as in this recipe, but not mixing with the cranberries.)
4 ripe Bosc pears
6 cups very strong coffee
3 cups sugar (1½ cups for pears, 1½ cups for cranberries)
1 teaspoon vanilla
1 lemon, cut in half
1 (8-oz.) bag of cranberries
Poach the pears: Peel and slice the pears lengthwise, rubbing with lemon to keep them from turning brown. Core the halves and remove the stem & bud ends with a paring knife.
Pour the coffee into a large sauce pan. Stir in 1½ cups of sugar and 1 teaspoon vanilla and bring to a boil. Add the halved pears. When it comes back to the boil, reduce to a simmer and cook for about 15 minutes. Remove the pears and set aside to cool a bit. Discard the coffee.
Cook the cranberries: While the pears are cooling, prepare the cranberries according to the directions on the bag, (i.e., cover with water, add about 1½ cups of sugar, bring to a boil, then simmer til theyve all exploded and the mixture is thick). It doesnt take very long... Remove from heat and put into a large bowl.
Mix cranberries & pears together: When the pears are cool enough to handle, cut them into small chunks and put them into the bowl with the cranberries. Toss to mix well, transfer to a serving dish, cover and refrigerate until ready to serve (or at least a couple of hours).
I'm all for the pears!
I have made a similar cran-pear sauce for the past severl years.
I tried tossing the pears in olive oil and roasting them at 400 until golden brown edges form- just toss 'em into the berry slurry just after they all burst until everything is pink and ymmy.
I also have poached my pears in everthing from port to chardonay to orange zinger tea! It's all delicious!
If you can stand the suspense, make the pears yummy however you like, but refrain from mixing them into the cranberries unti leverything has chilled. The texture and flavor differences will be more pronounced.
This is delicious, I'm glad you reminded me of it.
You will need to combine in a saucepan, 1 12oz. bag of cranberries, 1 C. Cabernet Sauvignon, 1 C. sugar, 2 tsp. finely grated tangerine zest and a 3" cinnamon stick. Cook stirring and bring too a boil then reduce heat and simmer 10-15 minutes. Remove from heat and discard the cinnamon stick. Serve warm or cool.
This has converted people who believed that they did not care for cranberry sauce.
I honestly think part of the conversion is that most people have never had home made (not to knock your recipe, mind you!). I thought I didn't like it until I made my home made recipe and realized how good cranberry sauce was when it wasn't molded into the shape of a tin can!
No, the people I served it to last year had made their own numerous times because that was the way it had always been done in their famlies homes. They just were convnced that thre was no good cranberry sauce to be had. There is something about the cab and cranberries that just works beautifully.
My mom used to serve the canned stuff when I was a kid and while I liked that, fresh was a revelation to me when I first made it. But she grew up on a ranch in southern AZ in the 30's-40's and you can bet fresh cranberries were just not happening and then as an Air Force wife living all over, she got what she could in the commissaries.
You may be right. A friend who'd never tasted any but canned and liked it okay was over while I was making my standard cranberry sauce, made with orange rind and raspberry vinegar. She smelled it cooking and immediately asked for the recipe. After T-day, she called me and said, "I'm never eating the canned stuff again!" Neither is the rest of her family [g].
re: Caitlin McGrath
I actually tried to mimic the little can ridges on my first homemade cranberry sauce in order to fool Mr. Pine. He didn't grow up eating any T'giving stuffs, but was sure he liked only canned cranberry sauce. Now he professes to be an expert in the "correct" (i.e., my) version of homemade. Ah, I've made a little influence on the world...
I make a similar one with zinfandel and additionally a couple cloves and whole allspice -- cooking the peel and spices with the wine and sugar for a while, then straining out the spices and cooking the berries in the syrup. I think I originally got the recipe from Bon Appetit/Epicurious. It's even better the second day, and it's true that it makes converts of cranberry haters.
re: Tom Hall
No,it is similar but mine does not have brown sugar, orange rind or allspice and uses Cabernet just as I posted.
12 oz. cranberries, 1 C. cab, 1 c. sugar, 2 tsp. finely grated tangerine peel and 1 3" cinnamon stick, bring all to a boil then reduce heat and simmer 10-15 miinutes serve warm or cool.
Tom was asking if it was the zinfandel/cranberry variation from Epicurious that jnovgirl mentioned, and I think he found it.
I have used the Epicurious recipe linked below for cranberry-ginger-peach sauce, and it's great if you like a sweet sauce. Here is my Epicurious review, which includes my tweaking of the recipe, which I defintely recommend doing:
"This is another tasty variation on the holiday staple, and would be good with all kinds of dishes. I added some subtle spice by steeping a cheesecloth bundle of cinnamon stick, whole cloves, and crushed cardamom pods in the sugar syrup for half an hour before proceeding."
I actually canned this sauce a couple of years ago, and everyone who received it as a holiday gift seemed to think it was great.
I intend to try the cabernet recipe this year; I usually make two or more sauces and chutneys because I'm cranberry sauce-obsessed.
re: Tom Hall