Grandma Erma's Spirited Cranberry Sauce

  • GizzysMama Posted: 11/22/08
    Worthy of a Special Occasion

    I'm a cranberry nut, and this is really good. Be sure not to overprocess the cranberries and to chill before serving. WONDERFUL!

  • JenniferMcClain Posted: 11/26/09
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    This is probably the best cranberry sauce recipe I have made. Very good and easy to make.

  • Catwoman Posted: 11/25/10
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    Huge hit & very easy. I used frozen cranberries. Didn't even thaw before making...

  • MOM2GIRLS Posted: 12/11/08
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    This cranberry sauce is outstanding! I made four batches this Thanksgiving and placed the sauce in jelly jars and gave them away. Many many compliments and many of my friends used theirs over warm Brie. Definitely do not over process the cranberries. This one is a keeper!

  • jerseygirl8 Posted: 11/24/09
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    Just made this recipe this evening. I cannot wait to serve it on Thanksgiving. It smells and tastes wonderful! I can just taste the leftover turkey sandwich with this cranberry sauce! I will definitely make this again.

  • gigihsmith Posted: 11/18/10
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    Oh my. This is good stuff! And none of the chopping nuts and peeling oranges, etc. that I have done in the past with more complicated cranberry sauces and conserves. This is super easy but tastes more "fancy" than it is. Yes, all of the other posters were right, don't overprocess this. Three pulses of my food processor was too much. I should have stopped at two.

  • TexasLady54 Posted: 01/03/11
    Worthy of a Special Occasion

    Oh my goodness! This is a great cranberry sauce. Made it for Christmas and it was delicious - and so easy to make. Also, the color was beautiful on our Christmas table. If you have minors for dinner, you may want to provide additional cranberry sauce, since this one is pretty potent. This will be a permanent addition on my holiday table.

  • BCKelly Posted: 12/11/11
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    This is absolutely amazing!!! I used chambourd instead of port and blended it in my blender. It was increadible spooned over ice cream!

  • 1091ym Posted: 11/03/11
    Worthy of a Special Occasion

    I've made this the past two holiday seasons. It's a favorite. There is nothing mundane about this recipe. It takes the cranberry sauce to a whole new dimension! I haven't tried it but one reviewer recommended it on warm brie. It sounds heavenly! I'm going to serve it that way at least once this season.

  • littlemtngirl Posted: 03/03/12
    Worthy of a Special Occasion

    Super easy and tastes amazing! Made this for Thanksgiving dinner and it was a big hit. Also very beautiful looking; served it in a large, cut-glass bowl and it was the highlight of the table. Highly recommend!!

  • Jennifer26 Posted: 11/26/13
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    I was disappointed with this. It had too much of a boozy taste. I guess because the orange liqueur isn't cooked. Since I have leftover cranberries I might try it again and cook the liqueur with the rest of it. Or, I might try strips of orange rind. I do like the port in it, though. Or, I might try Milady82's idea and try orange marmalade instead of the liqueur.

  • rosegarriss Posted: 11/22/13
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    I made this tonight for our Thanksgiving dinner. It is absolutely delicious! It will become a tradition! So easy!

  • Dianne48 Posted: 12/23/13
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    I made this at Thanksgiving and it was fantastic! The whole family absolutely LOVED it, even the picky ones! I made a single batch (because I wasn't sure how it would taste) and added 1//2 of a small package of Black Cherry Jello because it didn't look like it would jell enough. I let it sit overnight in the refrigerator. Wonderful! Next time we might just skip the food processor step -- or just process 1/3 or 1/2, then add back to the rest. I like the cranberries whole.

  • KiKiInKentucky Posted: 11/22/13
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    Great cranberry sauce. Perfect blend of tart and sweet. Recipe was easy and quick to make.

  • Milady82 Posted: 11/23/13
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    I can always count on Southern Living to deliver when I need a good recipe. I feel a bit guilt giving this five stars since I didn't have two ingredients on hand but I think the substitutions I made were pretty darn close. I used Cupcake brand of Moscato D'Asti instead of port. Both are sweet dessert wines so I knew my sub would be fine. And I also subbed orange marmalade for the orange liqueur. Mainly because I'm too ornery to spend money on a bottle of liqueur Ill never use. Anyhoo, results were fantastic. Everyone loved it. I served it out of a glass pint mason jar for everyone to spoon out. Not a bit left, I was asked to bring to another turkey dinner the next day and it was hit again. Plus it was so much easier and less of a mess than the lengthy process of cranberry salad. Thanks Grandma Erma!

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