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Cranberry sauce. Four Recipes

Cranberry sauce. Four Recipes


Homemade cranberry sauce is incredibly delicious and easy to prepare as well. You can make it in advance and bring to room temperature or reheat it just before serving. It is equally good with poultry (turkey, of course!), pork, beef and game.

This condiment will compliment your cheese plate or dessert. Spread a tea spoon of burst cranberries on your morning toast. Pour a dollop of bright and juicy sauce on top of ice cream, add your favorite cookie and “no time dessert” is ready to be served. The combination of chilled ice cream and warm cranberry sauce is mouthwatering. Wonderful, wonderful berries!





Classic Recipe

  • 12 oz cranberries
  • 1 cup sugar
  • 1 cup water


Cranberry-Orange Sauce 

  • 12 oz cranberries
  • ½ cup sugar
  • 1 cup orange juice
  • 1 tsp grated ginger


  • ¼ tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp pepper flakes
  • Dash of ground allspice


Cranberry Sauce with Orange Zest and Brandy 

  • 8 oz cranberries
  • ½ cup sugar
  • Juice and zest of one orange
  • 1-2 tbsp cognac, brandy or vodka
  • Pinch of cayenne pepper


Cranberry-Apple Sauce 

  • 12 oz cranberries
  • 1 apple, peeled, cored and cut into cubes
  • ½ cup sugar
  • 1 cup orange juice




Mix all the ingredients in a saucepan.

Cook over medium heat, stirring gently, for about 10-15 minutes. When the cranberries will burst, the sauce is done.

Remember, that cooled sauce is thicker than warm.

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  • Tip:

For a smooth sauce (not chunky), you can use a blender or a food processor.



Cook with pleasure!

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