Cranberry sauce three ways

My Three Favorite Cranberry Sauce Recipes

Note: All of these recipes begin with washing the cranberries and picking over them to sort.


Traditional Cranberry Sauce

• 1 package of fresh cranberries
• 1 c sugar
• peel and juice from 1 orange
• 1/2 c water (more if needed)

In a medium sauce pan add all the ingredients and stir over medium heat. When the cranberries begin to burst open, lower the heat to a simmer for about 20 minutes, uncovered. This recipe should be somewhat sweet and somewhat tart but you can adjust the sugar to your tastes. You can also add more water if you need to.

Notes: I call this traditional cranberry sauce because it has the tangy tart flavor that cranberry lovers appreciate. For those who aren't the biggest fans or who prefer the glop from a can, try the next recipe.


Sweet Cranberry Sauce

• 1 package of fresh cranberries
• 1 c sugar
• 3 c of red seedless grapes
• 1/2 c of water
• 1/2 tsp salt

In a medium sauce pan add the first four ingredients. Stir over medium heat until the cranberries begin to burst and the grapes start to soften. Then turn heat to low to simmer for about 20 minutes, longer if the grapes are still whole. Remove from heat and stir in salt.

Notes: Sometimes I use my immersion blender for a few pulses to make this smoother if the grapes don't fall apart. People who aren't big fans of homemade cranberry sauce often love this recipe, especially if you use the immersion blender to pulse it a few times for a smoother consistency.



Raw Cranberry Relish

• 1 package of fresh cranberries
• 2 apples peeled and sliced
• 1 whole washed, seedless orange
• 1-2 c sugar

Put the first three ingredients through a grinder, peels and all. Add 1-2 c sugar (I prefer on the lighter side but to your taste) and stir it in for a few minutes so that the sugar dissolves. This can also sit out for 30 minutes while the rest of the sugar dissolves.

Notes: This is one of my favorite cranberry recipes because of the ease of making it and the full fresh flavors. By not cooking the cranberries (or any of the other ingredients) you get the maximum benefit from the antioxidants that are packed in the berries.