Homemade Cranberry Sauce

Andy Anderson !


Okay, it’s Thanksgiving, and my weird Uncle James, asks: Where is the cranberry sauce?

I say: It’s right there in front of you.

He says: Not that stuff, I want the round kind, that comes out the can… Well, that’s weird Uncle James.

This is actually simple recipe, but it produces wonderful flavor in a cranberry sauce. You can make it a day or two before the big event, and then cover, and keep in the refrigerator.

As a matter of fact, making it a day ahead, will help the flavors blend together.

So, you ready… Let’s make cranberry sauce.

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15 Min
20 Min
Stove Top


1 lb
fresh cranberries, rinsed and picked over
3/4 c
sugar, granulated version
1 medium
orange… the juice, and reserve one half of the squeezed orange
cinnamon stick
cloves, or 1/4 teaspoon of ground cloves
1/2 tsp
ground ginger
1/4 c
cabernet sauvignon, or similar red wine


Step 1 Direction Photo

1Combine all the ingredients in a saucepan; including the 1/2 of the squeezed orange.

2Bring up to a boil, and then reduce and simmer for about 20 minutes, stirring occasionally.

Step 3 Direction Photo

3After a few minutes the cranberries will begin to pop open, and thicken the sauce.

4Stir and slightly smash the cranberries against the side of the pan with a wooden spoon for the remainder of the 20 minutes.

5Set aside and allow to cool for about 20 minutes.

6Remove the cloves (if using), the cinnamon stick, and the 1/2 orange.

7Place in a bowl, or holiday mold, allow to completely cool, and then cover, and place into the refrigerator until needed.

Step 8 Direction Photo

8Avoid, at all costs, the dreaded canned cranberry sauce.

Step 9 Direction Photo

9Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American