The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Finding your ultimate cranberry sauce recipe

DANIELHOOKE66's picture

Finding your ultimate cranberry sauce recipe

Really significant things with cranberry sauce quality recipes

A cranberry sauce recipe should fulfill a few basic criteria. Cranberries are a bright, acidic flavor that's perfect for pairing with turkey, stuffing, or even vanilla ice cream. Make sure your cranberry sauce has a lot of flavor. It shouldn’t be too sweet or too acidic though. It's a tall order, but relatively easy to fill.

A cranberry sauce recipe you blend together

A good blended cranberry sauce recipe is quick, easy, and should be simple enough you can ask the twelve-year old to look after it. This cranberry sauce recipe creates a thick, relish-like cranberry sauce. In a food processor or blender, you are able to mix these ingredients:

  • You’ll need a 12-ounce bag of fresh cranberries
  • Peel and separate one large orange
  • You'll need 1 cup of sugar. Get ¾ cup agave nectar if that’s not what you want
  • 1/4 cup orange juice, ginger ale, or 2 ounces good-quality whiskey

Your cranberry sauce recipe can be cooked too

You may prefer a baked cranberry sauce if you would like more of any dipping sauce. On high heat in a stainless steel or aluminum sauce pan, mix:

  • You’ll need one 12 ounce back of frozen cranberries
  • You’ll need a cup of orange juice too
  • Three cups of ginger ale should be added
  • 1/4 cup brown sugar
  • You will need zest from a small orange

Make sure you boil it all. That is the first step. Reduce the heat to medium, and reduce for 45 minutes, or until there is about 2 cups of thickened sauce. Combine with a stick or stand blender. Serve as a dipping sauce.

Making brand new stuff with leftover cranberry sauce recipe

If you've remaining cranberry sauce recipe following the holiday holiday, you've got several choices. Put it over ice cream while keeping it sealed in the fridge. You can get 8 ounces of cream cheese and mix it with ½ to ¾ cup of cranberry sauce recipe that is remaining. This is good for turkey sandwiches as a spread.

Mini Oven's picture
Mini Oven


AnnaInMD's picture

would work well in lieu of regular sugar :)

flournwater's picture

Yep, those substitutes work well.  Just go light with them and add according to taste.  I know some of those sweeteners advertise that they can be used "cup for cup" with sugar but it ain't so  ....  been there; done that.

breadsong's picture

Hello, Your fresh, blended cranberry sauce sounds really good. I tried my sister-in-law's fresh cranberry relish for the first time this year, and she prepared hers based on a recipe in Joy of Cooking - very similar to yours and so delicious, with a really bright flavor and color.

I discovered this recipe for a cooked cranberry sauce with caramelized onion in 2009 and made it again this (I mean last!) year (Mini this has lots of sugar though!). I loved the flavors blending together in this sauce:

Yields 2-1/2 to 3 cups

1 Tbs. vegetable or canola oil
1 large yellow onion, cut into medium dice
1/8 tsp. ground cloves
Kosher salt and freshly ground black pepper
One 12-oz. bag fresh or thawed frozen cranberries, rinsed and picked over (3-1/2 cups)
1 cup granulated sugar

In a 10-inch straight-sided sauté pan or skillet, heat the oil over medium heat. Add the onions, cloves, a pinch of salt, and a grind or two of pepper. Reduce the heat to low, cover, and cook, stirring occasionally, until the onions are golden-brown and very soft, 20 to 25 minutes. Remove the lid, increase the heat to medium high, and cook the onions, stirring often, until deep caramel-brown, an additional 2 to 3 minutes.

Add the cranberries, sugar, a pinch of salt, and 1/2 cup water and bring to a simmer over medium-high heat. Simmer for 1 minute, then cover, turn off the heat, and let cool to room temperature. (I simmer a bit longer so the sauce thickens and the cranberries are nicely glazed).

The sauce may be prepared up to 3 days ahead and refrigerated.

Let the cranberry sauce cool to room temperature before serving so it has time to thicken properly.

Regards, breadsong


Franko's picture

Hi breadsong,

Curiosity eventually got the better of me when I saw this post about cranberry sauce on a bread forum. I'm glad it did cause the cranberry relish recipe you've provided to all of us sounds really tasty. Every Christmas dinner I ask myself why I don't make a cranberry sauce or relish for year round use since I enjoy it so much. Your recipe would work with so many things, but I'd love to try it with BBQ'd or grilled pork stuffed into some toasted brioche buns. Once our weather gets a little better I'll fire up the Q, make some brioche, and your relish, and see if tastes as good as I imagine it will.

Thanks for sharing the recipe, and all the best.


breadsong's picture

Hi Franko, That sounds like a really good way to use the cranberry relish.
I'm going to make some tonight & let it rest in the fridge for a couple of days as the recipe suggests. This weekend I'd like to try using some as part of a stuffing of some kind - maybe butterflied pork tenderloin & roast in the oven - then serve more relish as a condiment alongside. Thanks for the idea! from breadsong

Mini Oven's picture
Mini Oven

Didn't mean for it to sound so abrupt.  I love cranberries and often mix mine with frozen OJ consentrate.  I don't know if the berries can be eaten without sugar.  Pretty sour!  :)

paulm's picture

I agree with flournwater.  I have been using splenda almost exclusively in place of granulated sugar and have found that even though they advertise it as cup for cup, I start with 1/2 cup of splenda for 1 cup of granulated sugar.  I rarely have to add more to achieve a desired level of sweetness.  Be careful when substituting for brown sugar however.  I recommend using the splenda-brown sugar blend rather than the straight splenda granulated brown sugar for cookies because it can affect the texture and mouth feel.  Again, I use 1/2 cup of splenda blend for 1 cup of brown sugar and it seems to work well.  The only time I use regular brown sugar is in chocolate chip cookies (a mother-in-law's recipe which is untouchable).