Randy Mayor; Lydia DeGaris-Pursell
Yield:
8 servings (serving size: 1/4 cup)

Apple cider stands in for water to add dimension to this cranberry sauce. It's great with pork or turkey. Try some as a relish on a sandwich made with leftovers.

How to Make It

Combine all ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 10 minutes or until cranberries pop, stirring occasionally. Chill.

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Ratings & Reviews

yankeebelle's Review

AnnieKDPsyD
November 24, 2009
This is the ultimate best and liked by almost everyone since it is such a basic recipe! I have been making this for the past 4 years, and have used both cider and juice and both have come out great. I agree with the other reader who likes it straight from the pot with a spoon! But, it's also great on a peanut butter sandwich instead of jelly! Have used it in the Jack Quesadillas with Cranberry Salsa ecipe (CL Nov. 2004) which is also awesome and has become my favorite after-Thanksgiving recipe!

cactusgal's Review

yankeebelle
November 20, 2012
N/A

CookAMH's Review

babyluv45
November 19, 2012
N/A

AnnieKDPsyD's Review

CandaceCH
September 30, 2012
This is my go to recipe for cranberry sauce. Every year, I make this almost once every two weeks or so from November through December. I just bought some fresh cranberries and may make this now... and it's not quite October. I like to play around by adding various warm spices, like cinnamon, allspice, cloves, and nutmeg. I've had it without the spices and it's still wonderful. Super easy and delicious!

CandaceCH's Review

Deanna
November 19, 2011
YUM.

claresoko's Review

claresoko
January 10, 2011
Quick, easy and delicious. This is a great foundation recipe that you can change easily. For Thanksgiving I used light brown sugar instead of white sugar and added organge zest to serve with ham.

babyluv45's Review

CookAMH
November 27, 2009
Very, very tasty for Thanksgiving. Wouldn't change a thing.