Cranberry Sauce

"Easy and fast cranberry sauce that beats canned every time. Orange juice adds a zest to it."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by francoroni photo by francoroni
photo by The 500 Chef photo by The 500 Chef
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by PalatablePastime photo by PalatablePastime
Ready In:




  • Mix all ingredients in a med sauce pan.
  • Bring to boil; simmer until berries pop.
  • Chill until ready to serve.

Questions & Replies

  1. I have one more week until Thanksgiving is it okay to make this ahead of time freeze it and thaw it out it out a day before Thanksgiving
  2. Can I make this ahead? Weekend before Thanksgiving.


  1. I made this for Xmas (doubled it) and it was almost perfect! For some reason it did not "jell" up as much as I had hoped and it was a little too tart, maybe from the OJ. I did buy very good OJ for it. I will never buy canned sauce ever again. This was simple, fun to make and could be made well in advance. My kids really liked watching the berries pop. I'll make this any time I need cranberry sauce, but I'll do the 1/2 water 1/2 OJ and add maybe a tablespoon more of sugar.
  2. This was the best tasting cranberry sauce I have ever tasted, a perfect blending of flavors and it tastes even better the next day. The recipe makes approximately 2 and 1/4 cups of sauce. I used 1/2 cup 100% purely squeezed orange juice from concentrate (Minute Maid brand) and 1/2 cup water. If flavor is important to you, use a high quality brand of orange juice. After the Christmas holiday, I bought extra bags of cranberries (at a reduced price) to freeze so my family could have repeats of this fabulous sauce during the winter months. (To Freeze: Just wrap the bag of cranberries in heavy-duty aluminum foil; place foil packet in a large plastic freezer bag and put in freezer. DO NOT WASH berries before freezing. When ready to use, rinse with cold water and drain. DO NOT THAW. Cranberries may be frozen for up to 1 year. Thanks for sharing the recipe, Karen.
  3. Thanks Karen, Our daughter made this dish for Thanksgiving dinner and it was a real hit. The contrast between the tangy and sweet taste was perfect. This recipe is one that becomes better after a couple of days and for that reason it could be prepared ahead of time.
  4. I love this recipe. I did tweak it a little bit. I use 3/4 Cup brown sugar instead of plain white. I also wanted it a little more gelled, so I used instant tapioca to thicken it. It turned out great and has been a hit at the holidays with my family!
  5. Really tasty. We ended up using a lower quality orange juice which left a slightly tangy taste to it. I will try again with either fresh juice or better quality. We also didn't chill quite long enough I think but the overall taste was pretty good. Thanks Karen for another wonderful recipe.


  1. Made this last night and used 100% unfiltered apple juice, and only 1/3 cup of sugar. Tossed in a 1/4 tsp of ground cloves & a tiny pinch of nutmeg, put everything in at once & brought to a boil +6 or 10 minutes on low simmer. The result, was more of a cross between a relish, and a jelly. I have tried orange juice, in the past, and didn't care for it nearly as well. Plus this uses way less sugar & was still perfectly tangy & sweet. Most excellent on the sandwiches later too! By the end of Thanksgiving dinner, I had converted three hardcore, anti-cranberry saucers. Raging success!
  2. This year I'm trying this with Jamaica Hibiscus flowers instead of orange juice: about 1/3 dry flowers the quantity of the fresh berries, boiled just covered in water, and adding maple syrup and honey in lieu of some of the sugar.
  3. Using orange juice or zest always ends up too much for us. Try using water with a slice of orange while cooking. Remove it when the sauce comes off the heat.
  4. Cinnamon stick added.
  5. I had to use frozen cranberries because fresh aren't available at the moment, so my sauce was a bit mushier than I think it should've been, but it was still so good!


<p>Click here to get to chat:;client=web&amp;chan=%23Recipezaar The picture above is of me, but is not a very recent one. It was taken during a very sweet time of my life many years ago. The face is mostly the same, but atlas....everything has aged by about 20 years. I am a little heavier, my hair is not permed anymore and is straight with a slight wave to it, almost to my waist with a touch of grey at my temples. I like the picture because it reflects me and my love of the beautiful Colorado Rocky Mountains near Wellington Lake. I am grandma to Xavier Pryce (aka Zavy) who is 7, his&nbsp;little brother, Rylan James, who is 6 and Baby Wyatt who will be 3 in December.&nbsp; They and their momma are the light of my heart. 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