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Hi, I love this recipe but lately when I’ve made it, it tends to leave tiny little granular (not sugar) seeds that I need to remove from my mouth. I don’t remember that happening before. I’m sure it’s from the cranberries. How do you prevent that from happening? Thank you !
Hi, Judy! That sounds like cranberry seeds to me! It’s possible that some bags of cranberries will just have more seeds than others. If it bothers you, you can pass the sauce through a fine-meshed sieve, though this will remove the skins as well and make a much smoother cranberry sauce. Hope that helps!
How many does this recipe feed?
Hi, Carrie! It really depends on how much cranberry sauce each person likes with their food! I generally think 1/4 cup per person is a healthy estimate. Using that as our guide, I’d say this recipe would easily serve 8 to 10 people.
Oh. Forgot to mention, I added 1/2 fresh orange juice from my orange tree, and orange zest.
I made this recipe today and tagged #simplyrecipes. It was simply delicious.
My father also loves cranberry sauce year round. We freeze many bags of cranberries each holiday season. It’s wonderful with roast chicken pheasant, and chukkar! This simple recipe needs not dressing up…perfect as is…
The recipe is ambiguous. Says 4 cups frozen or fresh which would be 32 ounces yet in parenthesis says one 12 ounce bag. Which one is correct?
I made the sauce like the recipe on the back of the 12oz. bag of cranberries, it is the plain one with just sugar and water. It is very tasty only I would like it a little less tart and a bit more sweet. I love your different recipes I am going to make Cranberry Bread with the left over sauce I made I live alone and have about two cups left. I am going to mix flour, sugar, eggs, nuts and spices and orange juice to get cake consist and bake at 350% until done . Does that sound good?
Hi, Veronica! Four cups of cranberries weighs 12 ounces! I think you’re maybe confusing fluid ounces (a volume measurement) with ounces (a weight measurement). A cup is equal to 8 fluid ounces, but not necessarily to 8 ounces by weight. It depends on what you’re measuring. Imagine a cup of rocks vs a cup of feathers. The rocks would weigh more, than the feathers, right? Similarly, a cup of cranberries weighs only 3 ounces instead of 8 ounces. Make sense? I hope that helps!
I’ve made this the past 2 years for Thanksgiving and have made it a few other times during the year. My husband says it’s the best he’s ever had. This will be a new tradition.
I add crushed pinapple, nutmeg, cinnamon, pecans and orange zest.
Unreal how good
This is the classic cranberry sauce. I add a few strips of orange or tangerine peel while the berries are bursting, but it comes out great. I am grateful that I count on Simply Recipes to provide the easiest and the best recipes. Thanks!
Thank you Kara! Love the added twist of tangerine!
I’ve made this recipe the last 2 years. Now everyone asks if I’m making it ! My husband doesn’t like cranberry sauce but loves this one. My mom said it tastes just Ike my grandma’s did.
This is the only recipe I use! Love how adding orange juice and zest changes the taste!
This is our Thanksgiving go-to recipe now!
How long does it need to refrigerate for?
Hi, Alexa! The cranberry sauce will reach maximum thickness when it’s completely chilled to fridge temperature, which typically takes a few hours. This said, I think if you give it a minimum of one hour in the fridge, you’ll be just fine. (Also, honestly, it won’t be as thick, but the sauce can still be served if it isn’t totally chilled. It will still be delicious!) Enjoy!
Thank you so much for a basic cranberry sauce recipe. I get so tired of the “fancy” ones. All you need is water, sugar, and cranberries. Unfortunately, I can never remember the amounts of each!
You’re welcome AJ! That’s how my father likes his cranberry sauce too. Nothing fancy. Personally I like to add some grated orange zest, but he’s usually the one tasked with making it for Thanksgiving and I’m not complaining!
I substitute a little bourbon for the water, add a cinnamon stick and vanilla bean stick for some added flavor too.
I added a minced navel orange after zesting it to the sauce while boiling. While cooling I also added 2 Tablespoons orange liquor and toasted 1/2 cup chopped pecans, adding nuts to the cooled sauce. The orange liquor made such a fantastic difference.