Whose Side Are You On Cranberry Sauce

KC Quaretti-Lee


The great cranberry debate; canned or homemade? Well I grew up with my grandmothers, aunts and my mother opening a can of cranberry sauce. It always came out of the can with the ridges intact and went to the table exactly that way. Now I will admit as a kid, it was one of the few things I liked at Thanksgiving; the sweet yet tangy flavor and the smooth consistency was a delight to the senses!
When I started cooking myself one of the first holiday meals I tackles was Thanksgiving and the cranberry sauce was my highest priority to investigate and make my own. Over the years I have developed this easy cranberry sauce that is a continual crowd pleaser and has made its way into a specialty dessert of mine; Lemon cranberry Cake.

★★★★★ 4 votes
10 Min
45 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
I love fresh homemade cranberry sauce! I really liked the addition of apples and pears in this recipe - they added another layer of great flavor. This sauce is on the tart side and a nice alternative to a sweeter sauce.


2 pkg
fresh cranberries, 12 oz each
1 c
1/2 c
orange juice, fresh

How to Make Whose Side Are You On Cranberry Sauce


  • 1Rinse and pick over the cranberries to make sure you don’t have any bad ones.
  • 2Peel, core and chop the apples and pears.
  • 3Finely grate the lemon peel and then juice the lemon.
  • 4Place all the ingredients in a large enamel pot and cook over low/medium heat for about 45 minutes stirring every few minutes. The berries will pop and the sauce will thicken slightly.
  • 5Remove from the heat and chill. The sauce will be very thick when chilled.
  • 6That's it, that’s all you have to do to make a super delicious homemade cranberry sauce!

Printable Recipe Card

About Whose Side Are You On Cranberry Sauce

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Dairy Free
Other Tags: Quick & Easy, Healthy