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Cranberry Sauce Recipe

Cranberry Sauce

Recipe courtesy Norma Jean Harden; Spoonbread Catering

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (84)

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Average Rating:

Total Reviews: 84

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  • on December 14, 2012

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    Great recipe made just as is although I personally prefer it with a little less orange. It has been a hit with all my guests for the holidays.

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  • on November 22, 2012

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    I've been making this for several years now and love it. I follow the recipe exactly. Some have mentioned that it's on the bitter side, and I would agree with that when eating it plain; however, when paired with turkey I think it's absolutely delicious and not at all bitter. The combination of flavors is perfect. It's so very simple to make too. Overall, easy & tasty!

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  • on November 22, 2012

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    I've used this recipe at least 5 times for thanksgiving. I didn't grow up in the US and it's foreign to me to cook a cranberry source or cook turkey, so it was truly an experiment to try and cook my own source.
    But this one works great every time (I don't use cloves though. It's very easy.
    I don't think you'd ever buy a canned source after you realize how easy it is to make such great source. It makes such a great difference at the table, because it is tasty on its own.

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  • on November 21, 2012

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    This is exceptionaly tastey. Goes well with any type of bird, pork, ham and makes wonderful tart and pie filling as well. Very quick and easy to make.

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  • on November 21, 2012

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    This is really good. I made the following modifications:
    No sugar, I waited until the sauce was cooked and then added some honey and maple syrup to make it sweet/tart.
    I added raisins
    I chopped two small tangerines and added that instead of the orange. I used more tangerine juice instead of most of the water.
    I used frozen pineapple instead of canned. I bet fresh would be the best to use, but frozen was good.
    I used a whole cinnamon stick instead of powder.
    I will probably eat alot of it before tomorrow its sooooo good!

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  • on November 18, 2012

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    I made this sauce last year for Thanksgiving and it was a huge hit. Everyone loved it. I used pecans and the orange zest, and then I juiced it and used that. I thought it was so good that I made it again a couple of weeks later and used it in oatmeal. Wonderful!

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  • on December 23, 2011

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    Everyone loved it, but I only put 1/2 of the orange in and no walnuts. It is also awesome to make early use on toast for morning! I made this for Thanksgiving and am making it again for Christmas Morning!

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  • on November 24, 2011

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    This is definitely the worst recipe ever for cranberry sauce. It says to use one orange unpeeled, but it causes the end result to be so bitter we had to throw it out. We made it again without the orange peel.

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  • on November 22, 2011

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    Good, but make sure walnuts not chopped to small and for me and family will only use half of an orange next time. much to acidic for us. Was hard to taste the Cranberries.

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  • on November 22, 2011

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    This is a hit with my family & is always requested by everyone. I added some dried cranberries last year & it gave the sauce a little tang which was appreciated. It's also great because it's vegetarian which is a requirement of some family members and also Low sodium which helps with dietary restrictions of one family member

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