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Nov 20, 2009 07:17 PM

Cranberry Sauce

I am looking for a good jellied cranberry sauce. I want simple, but i want a jello like consistency - similar to getting it out of the can, but actually fresh ingredients not canned junk. Any help would be great! Thanks and have a great holiday.

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    1. I make a spiced cranberry sauce that is simmered at low heat for about an hour and the consistency is quite firm, maybe what you're looking for. Most fresh cranberry sauce recipes direct one to cook the berries just for ten or twenty minutes or so, but a longer cooking time makes for a firmer sauce. If you don't want the berry pieces in your sauce, you could strain them out after an initial cooking time, say 15 or 20 minutes, then continue to simmer the resulting liquid until it reaches the jellied state you desire. Here's my recipe:

      Spiced Cranberries

      4 cups fresh cranberries
      2 cups water
      3 cups sugar
      1 teaspoon ground cinnamon
      ½ teaspoon ground cloves
      Pinch of ground ginger

      Wash berries and drain; set aside. Combine remaining ingredients in a large saucepan; bring to a boil. (Use a really big saucepan -- the sugar syrup really boils and foams up). Add the cranberries and cook for 7 to 10 minutes or until cranberry skins pop. Reduce heat, and simmer 1 hour, stirring occasionally. Remove from heat, and let cool. Chill until ready to serve.
      Yield: 2 cups.

      6 Replies
      1. re: janniecooks

        Your cranberries are popping on the stove as I type this - let you know how it turns out! Happy Thanksgiving!

        1. re: kprange

          Hope you like them. I've converted many a cranberry-sauce hater with these berries. After thanksgiving, I stir them into plain yogurt for breakfast - yum!

          1. re: janniecooks

            They were a hit. I will have to try them with the yogurt too. Thanks so much for the recipe.

        2. re: janniecooks

          I have made this in the past and it tastes very good. No one in my family likes it chunky so I run it through the food mill and it's perfect.

          1. re: janniecooks

            Just to let you know Jannie - I was bleary eyed early this am and made this recipe to rave reviews. Thank you! I love the fact that it was easy ( altho a clean up cuz' the sugar syrup does indeed boil up ) and I had the ingredients. In the house. Didn't have to go to the store.

            1. re: JerryMe

              So glad you liked it; you're right the sugar can be a bit of a chore to clean up but otherwise the sauce is simple and oh so good.

          2. I have a request for homemade cranberry sauce with walnuts. Would appreciate your recipe ideas.

            6 Replies
            1. re: classylady

              Classylady, here's one from Epicurious, though not tried by me...from what I see out there, you can pretty much add walnuts to any homemade cranberry sauce recipe, which gives you tons of options! (Personally, I would dry toast those walnuts first for extra flavor)...but this one has garnered great reviews:

              1. re: Val

                Thank you for the recipe. I can make it 3 days ahead of time. Did you add the Grand Marnier to it? Also, reading the review I noted they decreased the amount of sugar.

                1. re: classylady

                  CL, as I said, I have not tried that particular cranberry recipe, so I don't know about the Grand Marnier. If you do try it, I hope it works and tastes good!

                  1. re: classylady

                    Hi Classlylady! I never use Paula Deen recipes, but she featured another person's recipe for cranberry sauce that I use every year and is just wonderful- it includes walnuts.
                    Here is the link: http://www.foodnetwork.com/recipes/pa...

                    1. re: eviemichael

                      I add Gran Marnier, bring to quick boil and turn off immediately.

                2. re: classylady

                  I just made mine last night - I bag cranberries (sorted and bad berries picked out), juice and zest from 1 medium orange, 1/2 cup water and 1 cinnamon stick over medium heat until berries burst and juice thickens - mine took no more than 12 minutes. I refrigerate until Thanksgiving and then right before serving add a splash of lemon juice to brighten flavor. It's always a hit!

                3. We always use the one from the Joy of Cooking. The trick is cooking the sauce long enough so that it reduces enough for the sauce to gel. If it doesn't take the first time, just put it back in the pot and cook it some more.

                  1. Thanks for all your help! I have some to choose from now. I will let you know how it turns out.