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I grew up thinking cranberry sauce was nothing but weird can shaped Jell-o weirdness, that wiggled at me while I ate my turkey at Thanksgiving dinner.  Not until I ate some made by a colleague, about 16 years ago, did I ever think it a million years I would ever love cranberry sauce.  It’s really easy to make too, so let’s get started!

Sugar, water, orange juice, in no particular order, is added to a large pot of fresh cranberries.




Spices: cloves, cinnamon and ginger.

Throw in a chopped apple.


Cook it waaay down, until all the berries have popped.  Medium heat is good for this.


The last thing you’ll do is add some golden raisins, but this is optional.  The cranberry sauce is spicy because of the cinnamon, ginger and cloves.  A real holiday combo!



Cranberry Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 12
I usually double this recipe. Don't cook on too high of heat because the sugar can burn.
  • 1 granny smith apple, chopped fine
  • 1 bag fresh cranberries
  • 1⅔ cup sugar
  • 1 cup water
  • 1 cup orange juice
  • 1 T. cinnamon
  • dash of cloves
  • ½ tsp. ground ginger
  • 1 cup golden raisins
  1. In a medium to large pot add the cranberries, sugar, juice, water, spices, and apple.
  2. Cook over medium heat stirring occasionally until the berries are all popped and it's cooked own, about 30 minutes.
  3. Add the raisins, and remove from heat.
  4. Ladle into a large bowl and leave on counter stirring every 15 minutes or so, about 3 times, just to help it cool down a bit.
  5. It will thicken as it cools.
  6. Cool before serving.
  7. Serve cold.
  8. Store in fridge for up to a week.

Merry Christmas!

Cranberry Sauce

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