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Homemade cranberry sauce is so easy to make, that you will wonder why you ever bought it in a can. This recipe makes about 1-1/2 cups, which eventually all gets eaten by me, because no one else at my house likes cranberry sauce.


– 2-1/3 cups cranberries
– 1/2 cup granulated sugar
– 2 tsp grated orange rind
– 1/2 cup orange juice


In saucepan, bring cranberries, sugar, rind and juice to boil, stirring. Reduce heat to medium-low; simmer for 4 to 6 minutes or until berries begin to pop.

If you want, you can puree the mixture in a blender and press through fine sieve. I like mine with whole cranberries, so I leave it as is. (Refrigerate for up to 5 days or freeze for up to 1 month.)