Total Time
Prep 20 mins
Cook 0 mins

Sweet and spicy - a holiday favorite!

Ingredients Nutrition


  1. Boil the cranberries in the water for 8 minutes; drain.
  2. Add sugar, orange juice, cloves, and cinnamon.
  3. Boil 8 more minutes.
  4. Pour into a mold or bowl and chill until set.
  5. Time to prepare does not include chilling time.


Most Helpful

Right up front you need to understand that I'm a tru cranberry fan, & during the winter months have some kind of cranberry sauce around most of the time! I did, however, cut all the ingredients here in half, but no matter ~ THIS IS A GREAT SAUCE, no doubt on my part! Very tasty, very easy to make! I use it as is or on pound cake or on ice cream or with pork or chicken of in a wrap with cheese ~ You name it & I'll probably enjoy it! Thanks for sharing! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

Sydney Mike October 21, 2008

First, let me say that I've never made homemade cranberry sauce, and have only eaten it once. That said, I really like how this recipe resulted in a jellied dish with chunks of whole cranberries. I had about a half pound of cranberries, so I cut the recipe in half. Well, I cut everything in half except the sugar was cut down to 3/4 cup (it was still almost too sweet) and used the full amount of spices. I also used strawberry-banana-orange juice since that's all I buy. I didn't care for the flavor of the cloves (maybe my fault for sticking with 1/4 tsp for a half recipe) and it had too much orange flavor for me. I would try it again, but would probably leave out the cloves and use less OJ. I think it has a lot of potential, just needs a little tweaking for my tastes.

karen December 07, 2007

Tried the recipe this Thanksgiving. AWESOME recipe and tasted great. The only thing I will change next time is will add a package or two of unflavored gelatin in the orange juice boil because when I removed it from the mold it started melting and the juice started to run. Other than that excellent and wonderfully spicy.

ChefBrutal December 01, 2011

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