My father loves cranberry sauce. I think he looks forward to Thanksgiving just because he knows his slices of turkey will come with a generous serving of cranberry sauce on the side. Cranberries are only available fresh for a few months starting in October, so he’ll stock up in the fall and freeze several bags. When he finally runs out of them sometime in May, he’ll start buying the canned stuff. He’ll hide the cans in a remote corner of the pantry and eat up the canned cranberries all by himself.
For me it’s been an acquired taste. As a kid I just couldn’t understand why something so beautifully garnet colored didn’t taste like berry pie filling! Cranberries are tart, very tart, and need sugar to balance their tartness. But even with the sugar, the tartness comes through. As an adult, I have come to love cranberry sauce in all forms, including a cranberry relish that you don’t even have to cook.
Cranberries are absolutely perfect with turkey. Sort of like lemons and chicken. Something about the flavors, they’re just made for each other. Which is why the sauce is so good to spread over turkey in your leftover turkey sandwiches.
The following is a simple and easy recipe for cranberry sauce, one that you can easily dress up with extras. If you have a favorite way of making yours, please let us know about it in the comments!
Updated from the recipe archive, first posted 2005.
The recipe calls for a cup of water. You can easily substitute that with 1/2 cup of orange juice 1/2 cup of water if you want to increase the orange note in the sauce (cranberries and oranges play well together!)
You can also reduce the sugar if you want. Start out with half as much and add more if you think it needs it.
- 1 cup (200 g) sugar
- 1 cup (250 mL) water
- 4 cups (1 12-oz package) fresh or frozen cranberries
- Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
1 Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries. Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
2 Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
3 Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans with a few strips of orange zest. Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice.
4 Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.