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Before we talk about this wonderful Homemade Cranberry Sauce, I wanted to talk “Bake Sale” with you all. 🙂
Every year, the Saturday before Thanksgiving our neighborhood hosts a Bake Sale. It’s a real team effort with many of the ladies in my area spending hours baking yummy treats. (Several of us met last week and made 43 Pumpkin Rolls!) There will also be Coconut Cream Cupcakes, Pumpkin Mousse Cupcakes, Homemade Caramels Fabulous French Bread, Cinnamon Rolls with Maple Frosting, Gingerbread Cookies, Caramel Apples and many, many other goodies. This year we are donating all of the money we earn to Holly Orton a young mother of 4, living in our community who is suffering from stage 4 colon cancer. If you are in the area and would like to come by and support this cause we would be so grateful. Here are the details!
9th Annual Neighborhood Bake Sale
Saturday November 22nd
10:00-2:00 (or until we run out of goodies)
5041 Springheather Cir. Herriman, UT 84096
Homemade Cranberry Sauce is super easy to make! Many years ago I posted MyHandsomeHusbands recipe that makes 10 pints. It’s great if you are looking to make a large batch. I wanted to post an additional recipe for you all today, in case there are some of you who want to make a smaller batch. This particular recipe has many layers of flavor but still holds a great tart-cranberry punch. Hope you enjoy it! For more Thanksgiving Recipes, click HERE.
1. Grab a 12 ounce package of cranberries.
Pour them into a deep, heavy skillet. Don’t you just love that gorgeous color. (It’s my favorite in all the world, it truly is!)
2. Pour 1 Cup of sugar over the top of the cranberries.
3. Grab 2 oranges and slice them in half.
Squeeze the juice into a measuring cup. You’ll need 1/2 cup of juice total.
4. Add the juice and 1/8 teaspoon of salt into the pot.
5. Put it onto the stove top and heat the berries over medium high heat.
6. Stir the berries while the begin to heat up.
They will start to foam up a bit after a couple of minutes.
Then the liquid will start to reduce and thicken.
The berries will start to pop a bit. Keep stirring!
Stir and cook until the mixture is nice and thick. Should only take about 10 minutes total, depending on how high your heat is.
7. Remove the pan from the heat and add 1/4 tsp cinnamon, 1 teaspoon butter and 1/2 teaspoon vanilla. Stir to incorporate.
8. Allow the mixture to cool to room temperature, then store in an air tight container in the fridge. It will keep for up to a week.
Ingredients
- 1 (12 ounce) package cranberries (fresh or frozen)
- 1 C sugar
- 1/2 C orange juice (about 2 fresh oranges)
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 1 tsp butter
- 1/2 tsp vanilla
Instructions
1. Grab a 12 ounce package of cranberries. Pour them into a deep, heavy skillet. Don't you just love that gorgeous color. (It's my favorite in all the world, it truly is!)
2. Pour 1 Cup of sugar over the top of the cranberries.
3. Grab 2 oranges and slice them in half. Squeeze the juice into a measuring cup. You'll need 1/2 cup of juice total.
4. Add the juice and 1/8 teaspoon of salt into the pot.
5. Put it onto the stove top and heat the berries over medium high heat.
6. Stir the berries while the begin to heat up. They will start to foam up a bit after a couple of minutes. Then the liquid will start to reduce and thicken. The berries will start to pop a bit. Keep stirring! Stir and cook until the mixture is nice and thick. Should only take about 10 minutes total, depending on how high your heat is.
7. Remove the pan from the heat and add 1/4 tsp cinnamon, 1 teaspoon butter and 1/2 teaspoon vanilla. Stir to incorporate.
8. Allow the mixture to cool to room temperature, then store in an air tight container in the fridge. It will keep for up to a week.
Notes
***Note: Fresh cranberries are only available in the fall. They will keep in the freezer for up to 12 months. Grab a couple extra packages this season and toss them in the freezer.***
Recipe from Jamie Cooks It Up!
Can this be cooked in crockpot on low?
Hi Lisa,
I haven’t ever tried cooking this in the crock pot. However, my thoughts are that it wouldn’t work super well. The crock pot won’t get hot quickly enough for the fruit to break down and thicken. Best of luck to you!
~Jamie
How far in advance can I make this and have it still be good?
Lissa,
I would imagine you can make it up to a week in advance. Best of luck to you!
~Jamie
You really did nail it with this! I did “per” recipe for Thanksgiving and added port wine for us this Xmas. I might have to search in the freezer for vanilla icecream tonight and declare a new dessert!
Do you serve this cold, room temperature, or warm? Thanks!
Kim,
I like it served cold, but room temperature is fine as well.
Best of luck!
~Jamie
Quick recipe and delicious! The beat I’ve made yet.
Thanks for this delicious recipe. This is the 3rd time I’m making this, so easy
Can I use prepared orange juice rather than fresh and will it be the same measurement? Thanks!
Girrrl, I have never liked the canned cranberry sauce from the store. That slimmy jelly texture,. yuck.
So I’ve made your recipe and OMG, it’s delicious!
Thank you for your time and recipes.
This was so good. I couldn’t find any good navel oranges, so I used mandarins. I added the peel of one mandarin and a cinnamon stick while it was cooking. I also reduced the sugar to 3/4 cup and added some fresh ground nutmeg at the end with the butter, cinnamon and vanilla. I will be making it this way from now on! Thanks!