Oven Baked Whole Cranberry-Caramel Sauce

"This is a recipe that is the same as one my Mom makes, she has been making it for years and it has become a staple on our Holiday Table. It's a variation on the traditional sauce which produces whole cooked berries with a touch of caramel. Hope you enjoy!"
 
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photo by jenniferleightwin photo by jenniferleightwin
photo by jenniferleightwin
photo by evagidov photo by evagidov
photo by evagidov photo by evagidov
photo by PaulaG photo by PaulaG
photo by Rita1652 photo by Rita1652
Ready In:
25mins
Ingredients:
2
Yields:
1 cup
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ingredients

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directions

  • Pre-heat oven to 350 degrees.
  • Spread cranberries in a 9 inch square baking pan, sprinkle with sugar.
  • Cover and bake, stirring occasionally, for 20-25 minutes or until tender.

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Reviews

  1. I made two version of this recipe for Thanksgiving. One as the recipe is written. The other I made with the Splenda brown sugar blend and added some orange zest. Both were enjoyed by my guests. Note: Place the baking dish on top of a cookie sheet. Even though my baking dish was well covered, the cranberries oozed out from under the cover and ran all over my oven.
     
  2. Yummy! I topped the brown sugar with a tablespoon of butter. Great for wraps, turkey, chicken or top a toasted pound cake with ice cream then this sauce.
     
  3. so easy and so good! I used it as a cheesecake topping for thanksgiving. everyone loved it. it was the first one gone of the 4 pies I made. its gonna be one of my regulars from now on
     
  4. Wow, I made this today for Thanksgiving and it went over big. I have a sister that never eats Cranberries actually ask for the recipe. I made with Splenda brown sugar blend and got it a little too sweet but it is all gone and I used an entire pack of cranberries. This will become one of my favorite sauce. Thank you so much for posting.
     
  5. Delicious and very easy to make, what could be easier? I had to bake it for about 40 minutes before it was done. I like that is has no water in it, so it sets up very nicely and is a gorgeous ruby red color. Would definitely make again!
     
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Tweaks

  1. This is so easy and delicious. The only change I made was to use the Splenda new brown sugar blend instead of the brown sugar. I served this chilled with my Thanksgiving dinner. The timing is perfect as is the flavor. Definitely a keeper.
     

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