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What's your favorite recipe for making cranberry sauce?
There’s a three-pound (!) bag of cranberries in my refrigerator right this minute, just waiting to jump into the pot! I adore fresh cranberry sauce, and I’ve been experimenting with it for years. 
I’ve made both raw cranberry relishes and cooked sauces featuring unexpected ingredients like sour cream, dried cherries and even jalapenos.
I’m such a cranberry enthusiast that most of my friends have come to expect my little red jars showing up on their doorsteps this time of year. There’s only so much cranberry sauce that one family can absorb!
I just counted and there are more than a dozen recipes for cranberry sauce in my “holiday” file. But in all the years, this recipe – Cranberry Sauce with Port and Figs from the November 2001 issue of Bon Appetit -- is probably my favorite. It’s quick and easy to make and never fails to earn a place at my Thanksgiving table. Try it and let me know what you think.
So do you make your own cranberry sauce, too? What’s your favorite recipe?
Related Recipes
Cranberry Sauce with Port and Figs
Beverly says: I truly love Cranberry Sauce with Port and Figs. To me, it wouldn’t be Thanksgiving without it.
Read full recipe.
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Comments
One bag of fresh cranberries.
1 cup granulated sugar.
1orange (the whole thing—peel and all).
Dump in food processor—spin.
“Desperate” and delicious!
Thanks so much Tracey! I’m gonna try that one today….but will it keep that long? Hmmm…..
There are always bags of cranberries in my freezer - still have some left from last year. I like my cranberries sweet, so I add some frozen OJ concentrated, grated orange rind, and ginger - either powdered or candied, if I have it. I cook until all have popped & make it at least a day before using.
I had no idea you could freeze fresh cranberries! How do you do it? Sort of like blueberries? Do they taste as good in the sauce as when they haven’t been frozen? Do they get mushy like blueberries do?
I have no idea about this Cranberry sauce until I found your site. It seems, its pretty easy to make one (I hope so). I wanna try it and post something about it on my blog.
Ron of Filipino Recipes
Cranberries freeze well, in the bag they come in. Don’t rinse them until you are ready to cook them. They do not get mushy after thawing. If your recipe calls for bringing the water/sugar/spices to a boil and then adding the berries, adding the berries still frozen has worked just fine for me - it just takes a tiny bit longer for the sauce to come to a boil again.
Thanks Nancy! I am going to try this!
From Ana, via Facebook:
I am looking for ruby port so I can make your cranberry sauce. I cannot wait!
This is my favorite cranberry recipe. I make it, keep it in the frig. and serve it year long with chicken,etc.
OLD TIME SPICY CRANBERRIES
1 Tsp. whole cloves
2 sticks cinnamon
1/2 cup water
2 1/2 cups sugar
Grated rind and juice of 1 lemon
4 cups (1 lb.) cranberries
Tie cloves in cheesecloth bag. In a 3 qt. saucepan, heat clove bag, cinnamon sticks, water, sugar, lemon rind and juice, stirring until sugar dissolves, boil 5 min. Add craberries and simmer uncovered without stirring until most cranberries pop open 5-10 min. Remove clove bag. Yields 4 cups. Refrigerate and serve cold.
This sounds great! How long will it keep in the refrigerator do you think?
From Ann, via Facebook:
Just made cranberry sauce, a la Beverly! I’m channeling you, here in my kitchen.