Friday, November 21, 2008

Fresh Cranberry Sauce

Homemade cranberry sauce, from fresh, whole cranberries.

Fresh Cranberry Sauce

Homemade cranberry sauce is really easy to do and such a special touch at the holidays and you can put whatever you like in it - pecans, walnuts, raisins, currants, mandarin orange wedges, and spices such as nutmeg, cardamon, allspice, cinnamon, or whatever you like. You don't have to eat that canned glob of jelly goo - not that there's anything wrong with it - heck, I grew up with it! Make your own instead and turn some heads!

Check out my spicy homemade cranberry sauce with pomegranate juice too! Cranberries and pomegranate are so good together, I know you'll love that one too.

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Fresh Cranberry Sauce

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 2-1/2 cups
  • 1 cup of orange juice
  • About 1 cup of granulated sugar
  • 1 (12 ounce) package of fresh cranberries
  • Juice and zest of one lemon
  • Any desired add-ins

Whisk juice and sugar together in a large saucepan over medium high heat; add cranberries, lemon juice and zest. Bring to a boil, reduce heat and simmer until all the berries have popped. Take a spoon of the sauce out, cool it off and taste to adjust sugar. Reduce heat to a low simmer and continue cooking for an additional 15 minutes.

Stir in any add-ins desired. Strain if a smooth sauce is desired or leave as is and allow to cool. Refrigerate; sauce will thicken in the fridge.

Cook's Notes: Serve cranberry sauce with your holiday turkey, or use just as you would any jam over toast, biscuits, in thumbprint cookies, on pancakes, in cereal, oatmeal, over vanilla ice cream or whatever!

Add-ins: Pecans, walnuts, raisins, currants, mandarin orange wedges, and spices such as nutmeg, cardamon, allspice, cinnamon. Add a couple tablespoons of hot pepper jelly or minced jalapeno to spice it up.

Cranberry Pineapple: Omit the orange juice and substitute a 16-ounce can chunk pineapple in juice. Drain juice into a 1 cup measure and add water to fill completely. Whisk in sugar and proceed as above, adding the pineapple chunks at the end. Let cool at room temperature.


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Check These Recipes Out Too Y'all!

Spicy Pomegranate Cranberry Sauce
Crockpot Cranberry Chicken
Cranberry and Pom Winter Sangria

Posted by on November 21, 2008
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  1. I've been looking at a bunch of fresh cranberry recipes for this Thanksgiving. This is the first one without my mother in law so I'm serving dinner. Didn't want to use a recipe from someplace I didn't trust, I'll be preparing this one. Thanks for sharing.

  2. DEEP SOUTH DISH is my new "go-to" recipe source! I've lived in Texas all my life, and you have the recipes we grew up with. It's nice to have a place to find some of the old-fashioned favorites at holiday time! Thanks so much! Have a blessed Thanksgiving!

  3. One of the things I like to do this time of year is make my own Cranberry Sauce. This year we are expecting a crowd, so I am using 2 - 12oz bags of fresh cranberries. Place carnberries in sauce pan over med heat add 1/2 stick sweet butter, 2 packes of Spiced Apple Cider Mix, 1/2 cup of water to keep berries from burning until they start to reduce. 1/2 to 1 1/2 cups of white or brown sugar, zest of 2 oranges and the juice of 1 orange, 1 tablespoon of cinnamon. Don't add the zest until almost finished. Cook the mixture down to a medium syurp stirring occassionaly then add the zest and a half cup of brandy. B&B or E&B are my favorites brands. If you don't like it chunky, put it in a food processor and puree it or a hand blender if you have one. Chill over night and enjoy with the turkey and dressing

  4. Thanks so much & have a wonderful Thanksgiving!!

  5. Thank you - that sounds amazing! Loving the mix of spices & the apple cider mix - genius!! Have a happy Thanksgiving!!

  6. do you have to add the lemon and the zest

    1. The lemon adds great flavor, but I suppose you could omit. Can't speak to the flavor because I make it with the lemon.

    2. The lemon is necessary to thicken the sauce. The acid activates the pectins in the fruit making it more gelatinous. If you omit the lemon you’d have to add a thickener like corn starch or powdered fruit pectin.

      Also, I love the spicy pomegranate version but the link on your site is bad. The picture that normally has the recipe isn’t showing up. So I winged it lol, hopefully it turns out well 😁


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