cranberry sauce : never from a can

This is my creation – a combination of cooked cranberry sauce and uncooked cranberry relish. I’ve been making this for so many years that Thanksgiving and Christmas would not be complete with out this beautiful condiment. Oh, did I mention that it is super simple?

my cranberry sauce

Cranberry Sauce

6 cups cranberries – fresh or frozen

scant 2 cups sugar (more or less depending on your preference)

1 cup water

1 orange

Rinse the cranberries, picking out any that are mushy or really ugly. Put water and 1 cup of sugar in a saucepan. Heat to dissolve sugar and add 3 cups of cranberries. Cook until most of the berries have popped. Remove from heat.

Cut orange into 16 pieces (about), removing some pith from the center. Put into food processor (skin and all) with remaining cranberries and sugar. Process until finely chopped. Combine with the cooked cranberries, cool before serving. If your cranberries are particularly tart, you might want to add a bit more sugar, but I like it a bit tart.)

This makes quite a lot, but I always like having enough to share. Hope you like it.

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10 thoughts on “cranberry sauce : never from a can

  1. […] cranberry sauce : never from a can (timetobeinspired.wordpress.com) […]

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  2. You are so tight that fresh cranberry sauce is the way to go. My grandmother used to make it fresh when I was a kid and I loved it so much more than that can-shaped gelatinous lump on a plate. Your recipe sounds great!

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  3. artblablablablog says:

    I love cranberry sauce and this does look simple enough for me! I think the orange kicks it into gourmet land, thanks for the post!

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    • Terri at Time To Be Inspired says:

      I do hope you’ll try it. I know you’ll like it. Seriously it is very fresh and tasty because of the orange, and combining cooked and raw works reallly well. Thanks for stopping by!

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  4. So.. 3 cups of the cranberries aren’t cooked.. very neat recipe, Terri.. I’ll have to give it a try next time!!

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    • Terri at Time To Be Inspired says:

      Thanks, Barbara. That’s a real compliment coming from your cooking skills! You must let me know what you think.

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  5. Painter Lady says:

    I’ve never added the orange…so, I’ll be trying that! 🙂

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  6. ranu802r says:

    I’ve got it all except what is scant sugar,Terri? I don’t know what it is.Thank you for the recipe.You are going to make us good cooks.I especially need a bit of help in the cuisine department. As always you have the talent to shine.My very best to you.
    Thank you again.

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    • Terri at Time To Be Inspired says:

      Sorry for not being clear. Scant just means “not quite full” though it is to taste. You can always add more sugar if you’d like, but it’s pretty hard to take it away!

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