Make Ahead
Cranberry Sauce
Popular on Food52
8 Reviews
dede
November 22, 2022
Unfortunately the year I go simple, rather than make my usual cranberry chutney recipe, the recipe is marred by too much salt. Do not put in 1 teaspoon of salt! Maybe just 1/2 tsp - or maybe none at all?!?!
Hugh520
November 18, 2022
What happened to Laura Dembowski's maple syrup, and tart cherries? I'm confused.
Peter
November 20, 2022
Weird. I loved that old recipe and had it saved here on Food52 in my Thanksgiving folder. I went to that RE Joe and it took me here. Thank goodness you named the recipe author –I googled and found it:
https://piesandplots.net/easy-homemade-cranberry-sauce/
Maybe someone from Food52 can explain what happened?
https://piesandplots.net/easy-homemade-cranberry-sauce/
Maybe someone from Food52 can explain what happened?
Hugh520
November 20, 2022
Thanks for the link Peter. I didn't think a search would find the old recipe. Laura still has a page of F52 still, so her missing recipe is a mystery/ I'm going to do a mod with this one and add OJ instead of water though, and I've got my tart cherries and maple syrup too. Cheers, Hugh
BarnOwlBaker
November 21, 2023
Agree with all of the comments on Laura Dembowski’s wonderful recipe! Here it is with my additions of OJ, Brandy, and cinnamon stick! All optional of course. This recipe is the WINNER:
Serves 6-8
1 12 ounce bag fresh cranberries
1/2 cup dried tart cherries
1 orange, zested
1 teaspoon ground cinnamon (+ 1 cinnamon stick for the pot - optional)
3/4 cup water (I use orange juice + 1/4 brandy + enough water to make 3/4 cup)
1/3 cup granulated sugar
1/3 cup pure maple syrup
1. In a medium saucepan over medium heat, stir together cranberries, cherries, orange zest, cinnamon, water, sugar, and maple syrup. Bring to a boil while stirring frequently. Continue to cook until the sauce has thickened and most of the berries have burst, about 10 minutes. Remove from heat and allow to cool slightly. Serve warm, room temperature or chilled. Sauce may be stored in the refrigerator in an airtight container for up to 1 week.
Serves 6-8
1 12 ounce bag fresh cranberries
1/2 cup dried tart cherries
1 orange, zested
1 teaspoon ground cinnamon (+ 1 cinnamon stick for the pot - optional)
3/4 cup water (I use orange juice + 1/4 brandy + enough water to make 3/4 cup)
1/3 cup granulated sugar
1/3 cup pure maple syrup
1. In a medium saucepan over medium heat, stir together cranberries, cherries, orange zest, cinnamon, water, sugar, and maple syrup. Bring to a boil while stirring frequently. Continue to cook until the sauce has thickened and most of the berries have burst, about 10 minutes. Remove from heat and allow to cool slightly. Serve warm, room temperature or chilled. Sauce may be stored in the refrigerator in an airtight container for up to 1 week.
food52fan
November 24, 2020
I just made a double batch of this cranberry sauce and it smells and tastes heavenly! The scent of cloves is wonderful and the recipe has a nice mix of spices. I added a little cinnamon instead of the cinnamon stick, but other than that I followed the recipe exactly. This will be a bright, flavorful addition to our Thanksgiving feast!
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