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. "
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.)
may11995 1w agoDo you drain the water off the cranberries before you purée them?
charlenetyler 8m agoIt was perfect...everyone loved it and I have had many requests to make it again!
Crystala02 2y 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 2y 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 2y 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 2y 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 2y 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 3y agoIt was great! Made as directed. Thanks Catgurri!
catgurrl 3y 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 3y 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.