Cranberry Sauce

Steps from Whole Cranberries to Sauce

Cranberry Sauce
Recipe type: Side Dish
  • 1 cup sugar
  • 1 cinnamon stick
  • 2 tsp. finely chopped fresh ginger
  • 2 tsp. grated orange peel
  • ¼ tsp salt
  • ⅛ tsp. ground cloves
  • One (12 oz) bag fresh cranberries
  1. In a medium saucepan; combine 1 cup water with the sugar, cinnamon stick, fresh ginger, orange peel, salt, and cloves.
  2. Cook over medium heat, stirring constantly until sugar is dissolved.
  3. Stir in cranberries and bring to a boil, then lower the heat and simmer, stirring, until slightly thickened, about 8-9 minutes.
  4. Transfer the mixture to a bowl and remove the cinnamon stick. Let cool.

Makes 2 1/2 cups.

Tip #1:  Can be made in advance– refrigerate up to 2 weeks in an airtight container

Tip #2:  Have leftovers that you don’t know what to do with?  Mix a spoonful or two with some mayo to make a fabulous cranberry mayo.  Tastes great on those leftover Turkey sandwiches on Thanksgiving!

Fun Memory:  Pretty much most of my life, I have not been a fan of cranberry sauce.  Every Thanksgiving, I would pass on the typical “canned” stuff.  In 2007, I hosted my first Thanksgiving at my new place for all my family.  I wanted to make everything from scratch, including cranberry sauce.  I didn’t think I would like this at all.  I had so many complements on the cranberry sauce that year.  I personally thought it was excellent too!!!  Not only was it simple to make (even for beginner cooks),  but the fact it was something that I could make in advance from the “crazy day of cooking” was a huge perk for me.


  1. That’s always my favorite part of Thanksgiving!


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