This tangy-sweet homemade cranberry sauce is delicious served with turkey, chicken, quail, duck, or ham.
1/2 cup packed dark brown sugar
1/2 cup fresh orange juice (about 2 oranges)
1/4 cup water
1 1/2 tablespoons honey
1/8 teaspoon ground allspice
1 (12-ounce) package fresh cranberries
1 (3-inch) cinnamon stick
How to Make It
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Discard cinnamon stick; cool completely.
Have made this for a couple of years now, and it's wonderful. I do think that you need to be willing to tinker with the sugar and honey; sometimes my cranberries seem to be sweeter and need less sugar, but this past time they needed more. Once the sauce has simmered for a while, I use the back of a spoon to pop most of the cranberries so that they will release their pectin and the sauce will congeal a little better. My three year old ate more of this than he did his dessert!
Delicious! It came out very very tangy the first time which I surprisingly didn't mind but I'm making it right now and I don't have orange juice on hand so I substituted mango juice. I used about 2/6's cup of sugar instead (so a third less), upped the honey, and it's coming out more sweet and less tangy!
Do your own thing with it, it's a delicious basic recipe!
Made this for Thanksgiving. It was outstanding and will be a definite side dish for the annual Thanksgiving feast. I love the spices and flavor to it, I found it was the perfect combination of sweet and tart. I had small but juicey oranges so it only took 1.5 oranges. It was also very easy and simple to make. I made it the day before Thanksgiving, and am still using it a couple days after to accompany my left over turkey.
I swore by the jellied canned cranberry sauce until this recipe! It is perfectly balanced, sweet & spicy, but not too spicy. Perfect sauce, in my book, and I make it every year a few days ahead of Thanksgiving.
I made this in my crock pot for two hours. I didn't use the allspice only the cinnamon. when the cranberiies are tender I used my immersible blender to smooth the cranberries. this is a sauce if you want it more like the canned jelly add use one pkg of unflavored gelatin following directions on the box after sauce is done but use the sauce as the hot water.
I made this yesterday; it was great! I followed the recipe exactly and would not recommend any changes. It is super easy and quick to make. Chill it before serving. Only bit of advice; it doesn't make a lot; make sure to read the number of servings and if you have a large dinner party, double the recipe.
I have made this recipe several times over the past 5 years - it's quick, easy, can be made ahead, and much more flavorful than canned cranberry sauce - no high fructose corn syrup! Made exactly as written. It makes just enough - people like it, but you don't want too much of it left over!
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