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Cranberry and Blenheim Apricot Sauce

Photo: Romulo Yanes; Styling: Claire Spollen

Total time 30 mins

Serves 10 to 12 (serving size: 2 tbsp.)

There will be nothing easier to make on your Thanksgiving menu than homemade cranberry sauce. Keep it simple and very basic or spice it up with dried fruit, juice, citrus zest, and/or spices.


  • 1 pound fresh or frozen cranberries
  • 4 ounces dried Blenheim apricots*, coarsely chopped
  • About 3/4 cups sugar
  • 6 juniper berries, crushed*
  • 6 whole allspice berries, crushed*
  • 1 bay leaf
  • About 1/2 tsp. kosher salt
  • 1/4 teaspoon ground cloves
  • Zest and juice of 1 large orange

Nutrition Information

  • calories 96
  • caloriesfromfat 0.8 %
  • protein 0.5 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 24 g
  • fiber 2.5 g
  • sodium 66 mg
  • cholesterol 0.0 mg

How to Make It

  1. Put all ingredients with 1/2 cup water in a medium saucepan. Simmer over low heat, stirring often, until most of the cranberries have popped, 10 to 15 minutes. Add sugar and salt to taste.

  2. Make ahead: Up to 1 week, chilled.

  3. *Dried Blenheim apricots can be ordered from Crush juniper and allspice berries with the bottom of a thick water glass or a small saucepan.