By ~Leslie~ on October 04, 2005
Photo by jenniferleightwin
Photo by jenniferleightwin
"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!"
Serving Size: 1 (420 g)
Servings Per Recipe: 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."
"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."
"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"
"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."
"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!"
"This is a WONDERFUL recipe and my new *standard* for Cranberry Sauce. It is so easy - sprinkling brown sugar over clean cranberries - and the results are incredible. The flavor was pleasantly more complex than the standard cranberry sauces I've made before and yet held the same thick, almost jelly like consistency. HIGHLY recommend giving this one a try. I made it as written (with a wee less brown sugar) but would double or triple it next time so I'd have 2-3 cups on hand. I also baked just a tad longer - about 30 minutes. This recipe inspires me to make Cranberry Sauce for occasions throughout the year. Thank You Leslie!"
"Very easy and quite delicious! A little sweeter than my regular cranberry sauce but my oldest son proclaimed this his new favorite. Use frozen cranberries so had to bake longer. Made ahead and chilled. Thanks for sharing the recipe!"
"We added a little butter in it.Added itwhen yo've sprinkled the surgar. youll love it!"
"Couldn't be easier! I used a little less sugar: 6 cups of cranberries to 2 cups sugar. Came out great after about 30 minutes. Stirred 3 times. Thanks for posting this!"
"Different cranberry sauce recipe. Very good - cooked for 25 minutes. A little dryer than I expected. Maybe next time I won't cook it as long."
"Made this the other night the flavor was outstanding.Youd never believe such great flavor would come from a very simple recipe.The only variation I made was in the cooking time baked it for 50 minutes"
"I'm so happy I made this for Thanksgiving this year. I actually made two sauces, one with shallots and cidar vinegar and this one. Well, this one was the only one people ate, and later asked me the recipe for. So easy to make, although I did leave it in the oven for longer than 20 minutes. The bake time was closer to 50 minutes. I then let it cool and put it in the fridge overnight. A classic as far as I'm concerned."
""Baking" cranberries was a whole new concept for me, so the idea was intriguing. It was incredibly easy, and the end result was delicious! I stirred every 8 minutes, taking it out for good the third time (at the 24-minute mark), and the berries were a perfect consistency. For Thanksgiving dinner, it would be hard to choose between this and regular cranberry sauce. They're equally good -- just a little different. However, when eating leftovers with a cold turkey sandwich, this one wins hands down imo! Thanks, Leslie!"
"I used a 12oz bag of berries, which was almost 4 cups (picked over) - with 3/4 cup dark brown sugar, 1/4 cup white sugar, and the grated zest of a tangerine. baked in a covered 8x8 pan for about 35-40 minutes. almost all the berries popped but some were still whole - it was entirely lovely and I will definitely use this recipe again! thanks so much."
"Mmmmm!!! So easy and so good! I made this for Thanksgiving. My mom doesn't even like cranberry sauce and she loved this! Thanks!"
"I made this today using frozen cranberries as a trial run for the holidays, this is some wicked sauce! I have never made cranberry sauce in the oven before but have certainly heard of it in the past. This bakes out very thick and rich, what a wonderful idea and recipe, I love this, thanks so much for sharing hon...Kitten:)"
"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."