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Homemade Cranberry Sauce
Buh-Bye Canned Cranberry Sauce!!!

Homemade Cranberry Sauce

Don’t forget the cranberry sauce!!! Thanksgiving is just not the same without it in my family. It really completes the meal to  have that dark ruby, sweet, tangy stuff stashed on the side of your plate.

Cranberry sauce is so easy and quick to make that there really isn’t a reason why everyone shouldn’t make it homemade. It blows that canned, jelly stuff out of the water. However, I won’t lie to yall, I use to love that canned cranberry sauce as a kid. It was so cool how it use to slowly plopped out of the can and was shaped just like the can. Although I could never eat very much of it. I can eat this homemade cranberry sauce by the spoonful!

homemade cranberry sauce recipe easy fast best

Buh-Bye Canned Cranberry Sauce!!!

This homemade cranberry sauce is super easy, sweet, tangy, and delicious!! You just can’t beat that taste of fresh cranberries. No siree Bob!  The pomegranate juice goes so well with it! Cranberry and pomegranate are the best couple ever! They just belong together and compliment each others flavor so well.

If you’re not a fan of pomegranate juice then I highly suggest you use cranberry juice as a replacement. It taste just as good, but without the pomegranate aftertaste that some folks dislike. You can also use water as a last resort.

*TIP* Becca on my facebook fanpage said she replaced the pomegranate juice with fresh granny smith apple juice and she was “IN FREAKING HEAVEN” I just had to share to this tip because I LOVE apple with cranberry and will def. try  out both on Thanksgiving!! Thanks Becca!!

Watch me make this homemade cranberry sauce from start to finish!!

5.0 from 1 reviews
Homemade Cranberry Sauce
 
Cook time
Total time
 
Author:
Ingredients
  • 12 oz fresh cranberries
  • ¾ cup sugar (can add more or less)
  • ½ cup fresh orange juice (juice of 2-3 oranges)
  • ½ cup 100% pomegranate juice
Instructions
  1. In a saucepan over medium heat, add cranberries, sugar, orange juice and pomegranate juice.
  2. Stir to dissolve the sugar.
  3. Let simmer over medium heat until almost all of the cranberries have popped.
  4. Stir occasionally and continue cooking until sauce has thickened and most of the liquid has evaporated.
  5. Pour into a serving dish.
  6. Sauce will thicken and set as it cools and gets better the next day.
  7. Serve.
Notes
~TIPS~ Replace the pomegranate juice with cranberry or apple juice or water, if desired. This gets better as it sits so make it ahead. It will also thicken and set as it cools.Don't skip that FRESH orange juice.
 

2 comments

  1. Honestly, I was hesitant to try the Granny Smith apple juice in place of the pomegranate, but like a nut I did, having never made my own cranberry sauce. I got out the juicer and juiced two apples for the 1/2 cup required and Loooord. People not only raved about it, they ate it like it was nectar from the Gods. I’ve never seen people go through cranberry sauce like that! The recipe required more sugar than suggested (at least for my tastes) but to give people food orgasms for one day it was well worth it. (Of course, this was only an accompaniment. The full pleasure explosion was due to all things I made from your site Diva Queen!)

    Thanks to you and thanks to Becca for the suggestion. It tastes like cranberry sauce but there’s a subtle flavor of apple sauce, esp. the next day that makes it so special and ups the gourmet level. Thanksgiving will never be the same.

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