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.

★★★★★ 3 votes
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


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.
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.
8Avoid, at all costs, the dreaded canned cranberry sauce.
9Keep the faith, and keep cooking.

About this Recipe

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