Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
3 cups (serving size: 2 tablespoons)

Cinnamon, ginger, and cloves boost the taste of this traditional whole-berry cranberry sauce. Vary the character by adding toasted nuts or other fruits. Use leftover sauce in our Dinner Tonight recipes.

How to Make It

Combine first 6 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; cook 12 minutes or until cranberries pop. Remove from heat; stir in rind. Cool completely. Serve chilled or at room temperature.

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Ratings & Reviews

Lightcook1's Review

November 26, 2014

jameyadams's Review

December 17, 2013
I love this sauce! It's good by itself and on other food and it makes the house smell so good when it's cooking. I can't believe I ever ate canned cranberry!

AlisonR12's Review

November 27, 2013
Delicious! I made this sauce last year, and we ended up eating most of it before it was time for dinner. I'm making this sauce again this year, and after trying this, I just can't go back to the canned version. This recipe is fast, easy and definitely worth it. This will be the cranberry sauce I make every year from now on.

Trumansperson's Review

November 27, 2013
This is my go-to cranberry sauce recipe every holiday season. Leftover sauce is great spread on toast, over Brie, or served with homemade pumpkin bread.

120261's Review

November 14, 2012
I made this last Thanksgiving and plan to make it again. I cut the sugar to less than 1 cup and used a mixture of light brown and white sugar. It was delicious.

laranjo's Review

October 07, 2012
This is the best cranberry sauce... We make a few batches and freeze it until next season of fresh cranberries. Its like having fresh all the time.

SFLightFoodLvr's Review

October 01, 2012
My go to cranberry sauce for the holidays

goosesc's Review

November 27, 2011
Very easy to make and my family--who never eats the canned cranberry sauce--loved it! will definitely make a again. Delicious on the turkey sandwiches too!

sls2001's Review

November 16, 2011
Is there reason that I couldn't use splenda instead of sugar for this sauce? thanks,

harrybowers's Review

November 16, 2011
I make something similar, I add a whole diced orange at the end when I take it off the heat, it adds a freshness that is wonderful. I peel the orange part and cut up for zest and then peel the white part and trow it away, it is bitter.