Advanced

Cranberry Sauce

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

This recipe is so easy and delicious that you’ll never need to open another can of cranberry sauce again!

false

(75 Ratings)

75 Ratings

5 spoons 67%

4 spoons 13%

3 spoons 13%

2 spoons

1 spoons

Member Reviews (30)

6da677a9-b077-47ae-9a81-d8fcc5e0529a

Pin It

PREP TIME
5 Min
TOTAL TIME
3 Hr 25 Min
SERVINGS
16

1: pound fresh or frozen cranberries (4 cups)

2: cups water

2: cups sugar

Save $$$ on your favorite brands

1 Rinse cranberries with cool water, and remove any stems or blemished berries.
2 Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.
3 Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

Be sure to cook the cranberries until they “pop” in order to release the natural pectin, which thickens the sauce.

Want more flavor? Stir in 1 tablespoon grated orange peel after cooking.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 110

(Calories from Fat 0),

Total Fat 0g

(Saturated Fat 0g,

Cholesterol 0mg;
Sodium 0mg;
Total Carbohydrate 29 g

(Dietary Fiber 1 g,

Protein 0g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 0.00%;

Exchanges:

2 Fruit;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 3 of 30 Reviews View All

Posted 12/21/2011 6:19:56 AM REPORT ABUSE mandiluvcandy said:

Rating:

Question: does anyone know how to make this into "jelly" form? The recipe looks easy & great, but w/a texture sensitivity I prefer the canned, smooth version. Would love to b able to make it myself & save $$$. I buy the health store version & it's about $2 per can! Thank u :)

This reply was: Helpful Inspiring

Posted 11/23/2011 2:52:05 PM REPORT ABUSE Tmcdon05 said:

Rating:

This is an excellent recipe. Ignore the nay-sayers - they all modified the recipe then complained that it wasn't good!

This reply was: Helpful Inspiring

Posted 11/21/2011 10:10:13 PM REPORT ABUSE nobong said:

Rating:

Cranberries are relatively low in sugar and carbohydrate—another thing anyone who has tasted them fresh might have guessed. That means that cranberries and cranberry juice can bring the benefits of fruit to those who must limit carbohydrate and sugar. Have you tried dried cranberries? There is a good dried cranberry recipe here, http://blog.buraga.org/2011/11/quick-and-easy-cranberry-sauce-recipes.html

This reply was: Helpful Inspiring