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


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!

About this Recipe

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