Ready in 45 minutes
This cranberry sauce is my hands-down favorite and is always on our Thanksgiving table.
"I have to agree this recipe is more like a pourable sauce. I think if its cooked longer or if gelatin is added it will be more of a jellied sauce. Either way, it tastes delicious. I added a teaspoon of orange juice to mine. "- Jmavro
193 people want to try | 329 have favorited
In a medium saucepan, bring the water to a boil. Add the cranberries and boil over moderately high heat, stirring occasionally, for 20 minutes.
Puree the cranberries in a food processor and strain.
Return the puree to the pan and cook over low heat, stirring frequently, for 3 minutes. Add the sugar and salt, and cook until the sugar dissolves, about 2 minutes. Transfer to a bowl, let cool; refrigerate until gelled.
Makes about 3 cups.
(recipe from Marion Cunningham)
Although this recipe might be a little more time-consuming than most cranberry sauce recipes, it is definitely well worth the extra time. (You can prepare the sauce 1 week in advance. Keep refrigerated until ready to use.)
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
Crystala02 1 weeks agoI will double the recipe next time because it is way better than store bought!!! It had harded before it even cooled and wad put in the fridge! Thank you fir this recipe!
hotstuffnthekitchen 1 weeks agoIt set up very well. I would reduce sugar a bit for our tastes. We love cranberry sauce and it is so easy and yummy made at home. I love the color!
starlake 3 weeks agoI cook the cranberries with the sugar and water until cranberries burst per recipe, about 15-20 minutes. I also purchase a thin-skinned orange. Cut the orange into eighths and remove seeds, if any. Add the orange pieces to a food processor along with the cooked cranberries - carefully as it is hot. Puree. It also freezes well.
meganmurray1 1 month agoI followed all the directions except reduced the sugar to 1 cup. It set up perfectly and tasted way better than the canned crap!
Jmavro 1 year agoI refrigerated it for 4 days and it never set up. I'm not sure what is different, but it certainly didn't set up for me. I added gelatin and it worked perfectly.
duddles12 1 year agoIt was great! Made as directed. Thanks Catgurri!
catgurrl 1 year agoI made this again for Thanksgiving. It set up beautifully as it has every year; I am wondering if some that are saying it's 'pourable' have made sure to refrigerate the sauce after cooking? Straight out of the pot, it will seem pourable; but after chilling, it sets up as it should. That's the only thing I can think of at the moment that could cause consistency issues for those having them. It doesn't need a longer cooking time; I followed the cooking time exactly earlier this evening just to make sure. I've never added gelatin, either. My only suggestion for those of you that have had trouble with geting the sauce to set up, is to try chilling it, the longer the better. (I chilled the sauce for 4 hours.) This is also a recipe that can be done in advance with good results. Thank you for the reviews, everyone, happy cooking, and Happy Holidays!
Jmavro 1 year agoI have to agree this recipe is more like a pourable sauce. I think if its cooked longer or if gelatin is added it will be more of a jellied sauce. Either way, it tastes delicious. I added a teaspoon of orange juice to mine.
Elefantgirl 1 year agoI love this recipe!!! I've been using it for about four years now. And always come back here to look for it. I find it to be very easy to make and everyone loves it too.
catgurrl 1 year ago@ talmalee Thank you so much! I'm very glad you enjoyed it! :) Also, thank you for confirming that this recipe set up as well as it did for me. Happy Cooking and Happy Holidays :)
talmalee 2 years agoTried this before and loved it so much I am back for seconds. Sorry I did not post how wonderful it was then. It set up better than I ever expected. Hope I can repeat the experience this year.
catgurrl 2 years ago@ BlueSchmoo: I get the feeling you have never even made this recipe and are downrating good recipes for reasons I'm not sure of; I have made this sauce every year at Thanksgiving and have *never* had it come out even close to 'pourable.' After trying this, most who know me ask for more and don't want to go back to trying the 'stuff in the can.' Perhaps you did something wrong? No one is immune to mistakes, I've done it myself with recipes that would otherwise have turned out really well. I need to say, from my personal experience and from those that have shared Thanksgiving with me and complimented the sauce, that this sauce sets up beautifully and also makes a wonderful addition to any Thanksgiving dinner. * This recipe comes from a top-rated chef, which is where I got the recipe, and it has never failed me.
BlueSchmoo 3 years agoNot jelly , more like pour able sauce
catgurrl 7 years agoAlthough this recipe might be a little more time-consuming than most cranberry sauce recipes, it is definitely well worth the extra time. (You can prepare the sauce 1 week in advance. Keep refrigerated until ready to use.) [I posted this recipe.]