My Homemade Cranberry Sauce Recipe

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My Homemade Cranberry Sauce

Bonnie Beck


I love cranberry sauce. I even love it on toast instead of Jam or Jelly.

This is my secret recipe and it's the first time I have given it out. I hope you enjoy it.

★★★★★ 1 vote
12 servings
10 Min
20 Min
Stove Top


2 bag(s)
12 oz. packags of fresh cranberries
1 can(s)
12 oz. canada dry gingerale
1 can(s)
14.5 oz sour cherries, drain
2 c
sugar (more or less depends on how tart or sweet you like your cranberry sauce)
a squeeze of lemon
cinnamon sticks
1 c
manischezwitz cherry wine
1 can(s)
mandarin oranges in syrup. drained or not (optional)


1Rinse and pick over the cranberries. Remove any stems.
2Add the gingerale, cherry wine, juices from the canned cherries and canned mandarin oranges, the squeeze of lemon. and sugar. Stir until well distributed. Add the cranberries and cinnamon sticks. Bring to a boil and let slow boil for about 15 to 20 minutes, stirring. When you hear the cranberries begin to pop use your potato masher or the back of your spoon to mash some of them. Add the cherries and the mandarin oranges and simmer for 5 mintues. Remove from heat and place in containers you like. Cool and then refrigerate. Serve chilled.
3Remove cinnamon sticks before refrigerating.

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