Triple-cranberry Sauce Recipe

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Triple-Cranberry Sauce

Vicki Butts (lazyme)


"The Indians and English use them much," wrote one visitor to New England in 1663, "boyling them with Sugar for Sauce to eat with their Meat, and it is a delicate Sauce."

Although there is little evidence that cranberry sauce was served at the first Thanksgiving, it is assumed that Indians brought it to the feast. This tangy version gets its intense flavor and color from a mixture of fresh and dried cranberries, along with frozen cranberry juice cocktail concentrate.

From Bon Appetit, Nov 1993.

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2 1/2 cups


15 Min


20 Min


Stove Top


1 c
frozen cranberry juice cocktail concentrate, thawed
1/3 c
12 oz
cranberries, rinsed, drained (fresh or frozen)
1/2 c
dried cranberries (about 2 ounces)
3 Tbsp
orange marmalade
2 Tbsp
fresh orange juice
2 tsp
minced orange peel
1/4 tsp
ground allspice
splash grand marnier, optional

Directions Step-By-Step

Combine cranberry juice concentrate and sugar in heavy medium saucepan. Bring to boil over high heat, stirring until sugar dissolves.
Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. and grand marnier if using.
Cool completely. Cover; chill until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

About this Recipe

Course/Dish: Fruit Sides
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy