Perfect Cranberry Sauce

Recipe courtesy Food Network Magazine

Rated: 5 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
22 min
Level:
Easy
Yield:
--

Times:

Prep: 15 min
Inactive Prep: --
Cook: 22 min
Total:: 37 min

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Directions

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

Photograph by Jonathan Kantor

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Comments & Reviews

recipe Perfect Cranberry Sauce
kristy vacaville, CA 11-30-2009
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good.
Rated: 5 stars out of 5

I added more strips of the orange peel, used the juice from the orange instead of water and also added cinnamon sticks and... cinnamon. Read more
recipe Perfect Cranberry Sauce
Rebecca Brooklyn, NY 11-27-2009
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Easy!
Rated: 4 stars out of 5

Great and easy fresh cranberry sauce for Thanksgiving. Tastes even better the next day!
recipe Perfect Cranberry Sauce
Maria Higganum, CT 11-27-2009
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Awesome!
Rated: 5 stars out of 5

I made this yesterday for Thanksgiving. What a hit! Simply perfect!
recipe Perfect Cranberry Sauce
Nate Raleigh, NC 11-27-2009
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A Make Again Dish
Rated: 5 stars out of 5

First time I ever made cranberry sauce, I even had the caned stuff as a backup and no one touched it! This is a new staple... at our holiday table, or for that matter any time we have a turkey.Read more
recipe Perfect Cranberry Sauce
Carmen Santa Clara, CA 11-23-2009
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Taste good; consistency too thick
Rated: 4 stars out of 5

So I just made this last night in preparation for the big day and taste is good - a bit tart, but good. I cooked it for much... less time than the recipe called for and noticed that it was getting very thick very fast. Once it cooled it got even thicker...almost congealed. I will add sour cream and horseradish to this one to make the Horseradish Cran sauce on same page of Food Net Mag and hopefully get the consistency a bit thinner. Also, on the same page of the Food Net magazine there is also a recipe for the Cran-Citrus chutney which I also made using this sauce as base - and it came out great. Read more
recipe Perfect Cranberry Sauce
Winnie Brighton, MA 11-06-2009
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perfect!
Rated: 5 stars out of 5

This was the first time I ever made cranberry sauce from scratch. I've gone years swearing by the canned jellied stuff!! ... This was so easy to make and just the perfect amount of tartness and sweetness! I didn't have to add any additional sugar, salt, or pepper at the end. And I used lemon peel instead of an orange peel. This will be a staple not only at Thanksgiving, but also when I make roast chicken!Read more