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Homemade Orange Cranberry Sauce

I don’t like canned cranberry sauce. The whole gelatinous thing just doesn’t appeal to me. Actually, I think the biggest problem is the sound it makes when it schloops out of the can onto the plate, and it maintains the ridges from the can. There is nothing appealing about that, in my opinion. When I first started hosting Thanksgiving at my home, I made my own cranberry sauce. Fresh food is always preferable to food from a metal can, so I found a fresh cranberry sauce recipe, and I cooked it. And no one liked it but me. Everyone else wanted the jello-like cranberry sauce out of a can. They don’t know what’s good, Dear Reader. Seriously. I liked the sauce. I still like the sauce, and I still make it every year. And I don’t get offended if they bring a can of the crappy stuff. It leaves more of the fresh sauce for me.

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Homemade Orange Cranberry Sauce
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Rinse cranberries and pour into a medium saucepan. Pick out any spoiled berries, stems, and other undesirable material.
  2. Add remaining ingredients to the pan. Pour in some water, just enough to cover cranberries. (Note - use as little water as possible. Hold the cranberries down while you're pouring. Cranberries float.)
  3. Cover and bring to a boil over high heat. Reduce heat and simmer for three to four hours, until sauce reaches desired thickness.
  4. Taste, and add additional brown sugar as needed.
  5. Allow to cool and refrigerate until serving.
Recipe Notes

I prepare this first thing in the morning, right after I've gotten up. I take it off the stove about a half hour before we're ready to eat, and it's usually perfect. Some years, it has cooked for five or six hours. It's almost impossible to overcook this cranberry sauce. The more water you add in step 2 above, the longer you will have to cook the cranberry sauce to get it to thicken properly. I enjoy the cooking process, as the cranberries pop and burst and make all kinds of noise. It's fun to watch. This sauce smells wonderful as the cranberries cook. This cranberry sauce looks very nice when served in a small white dish.

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  Enjoy! Please come back and tell me how you like my cranberry sauce! Photo courtesy of Half Chinese on Flickr.com See more Tasty recipes at The Pumpkin Patch

© 2008 – 2018, Tara Ziegmont. All rights reserved.

33 thoughts on “Homemade Orange Cranberry Sauce”

  1. sounds delicious. i will try it out on the giant bag of cranberries i have in the freezer. come back to foodwithkidappeal.com later to see a nutritional write up about it and how my kids like it.

  2. sounds delicious. i will try it out on the giant bag of cranberries i have in the freezer. come back to foodwithkidappeal.com later to see a nutritional write up about it and how my kids like it.

  3. I think it sounds wonderful! You can come join my family instead…where we appreciate homemeade.. non-shlepped cranberry sauce! LOL!

  4. I think it sounds wonderful! You can come join my family instead…where we appreciate homemeade.. non-shlepped cranberry sauce! LOL!

  5. I am with you on this! I’ve made cranberry sauce since the guys were little bugs, so they think the canned stuff is weird. Another evil plot pulled off successfully!

    I also use homemade sauce as a filling for white layer cakes once in a while in the fall. Once folks get over the odd factor and actually try it, they usually become fans.

  6. I am with you on this! I’ve made cranberry sauce since the guys were little bugs, so they think the canned stuff is weird. Another evil plot pulled off successfully!I also use homemade sauce as a filling for white layer cakes once in a while in the fall. Once folks get over the odd factor and actually try it, they usually become fans.

  7. Debra – That is a great idea! There’s always a lot left over, so maybe I’ll make a layer cake with it in the days following Thanksgiving. 🙂 Stay tuned!

  8. Debra – That is a great idea! There’s always a lot left over, so maybe I’ll make a layer cake with it in the days following Thanksgiving. 🙂 Stay tuned!

  9. Everyone makes fun of me and my sister during the holidays because we can eat 2 cans of cranberry sauce each. LOL

    I’ll definitely have to give this a try!

  10. Everyone makes fun of me and my sister during the holidays because we can eat 2 cans of cranberry sauce each. LOLI’ll definitely have to give this a try!

  11. Ok, I’ll admit I like the gelatinous goop that schloops out of the can (hanging my head), but I’ve always wanted to try making cranberry sauce. I do believe I’ll try out your yummy recipe. Warning though – I’m not the best cook – who knows what I’ll end up with! 🙂

  12. Ok, I’ll admit I like the gelatinous goop that schloops out of the can (hanging my head), but I’ve always wanted to try making cranberry sauce. I do believe I’ll try out your yummy recipe. Warning though – I’m not the best cook – who knows what I’ll end up with! 🙂

  13. Julie – It really is as easy as I described. As long as you don’t cook it on a heat so high that it sticks to the bottom of the pan, I really don’t see how you could mess it up. 🙂 You’ll be fine!

  14. Julie – It really is as easy as I described. As long as you don’t cook it on a heat so high that it sticks to the bottom of the pan, I really don’t see how you could mess it up. 🙂 You’ll be fine!

  15. the canned stuff has GOT to be one of the grossest things I’ve ever seen. UGH.

    I make fresh cranberry sauce every year. The first time I made it, my husband’s family was like WHAT? WHERE’S THE OTHER STUFF?

    Now they ask for the fresh stuff every year. Thank God.

  16. the canned stuff has GOT to be one of the grossest things I’ve ever seen. UGH.I make fresh cranberry sauce every year. The first time I made it, my husband’s family was like WHAT? WHERE’S THE OTHER STUFF?Now they ask for the fresh stuff every year. Thank God.

  17. I’m embarrassed to admit that we’ve always used the canned stuff. My mom always used it so that’s all I’ve ever known. My sister makes cranberry sauce like you do though and swears I need to try it…maybe I will this year just to see what I’ve been missing!!

  18. I’m embarrassed to admit that we’ve always used the canned stuff. My mom always used it so that’s all I’ve ever known. My sister makes cranberry sauce like you do though and swears I need to try it…maybe I will this year just to see what I’ve been missing!!

  19. I don’t like the schloopy stuff either. But I don’t like the cooked stuff. I make mine in the food processor about a day ahead. Then the flavors have time to come together in the fridge. It’s yummy and crunchy!

  20. I don’t like the schloopy stuff either. But I don’t like the cooked stuff. I make mine in the food processor about a day ahead. Then the flavors have time to come together in the fridge. It’s yummy and crunchy!

  21. This sounds so good and so EASY to make! Definitely going to try this recipe. I especially love your extra notes at the bottom 🙂

  22. This sounds so good and so EASY to make! Definitely going to try this recipe. I especially love your extra notes at the bottom 🙂

  23. Thank you for posting your recipe, it sounds just like one I’ve made the past few years – but somehow, cannot find! I never liked cranberry sauce growing up – until my husband insisted we make our own one year. He was right, the reason I never liked it was because I only knew the jellied, schloop out of the can stuff. Now, if I can only get my family to try our recipe.

  24. Thank you for posting your recipe, it sounds just like one I’ve made the past few years – but somehow, cannot find! I never liked cranberry sauce growing up – until my husband insisted we make our own one year. He was right, the reason I never liked it was because I only knew the jellied, schloop out of the can stuff. Now, if I can only get my family to try our recipe.

  25. Hey Tara, do you see comments this old? I meant to comment way back when, but…

    I started making fresh cranberry sauce for my family a few years back, but I still have to serve it alongside the schleppy gel. Over the years, more and more people have converted to the good stuff. I think next year, I’ll try your brown sugar idea!

    One thing I read somewhere to make the cooking/gelling process go faster is to boil it for 10-15 minutes, turn it off and let it cool a bit, then cook it more. It sets up quicker that way.

  26. Hey Tara, do you see comments this old? I meant to comment way back when, but…I started making fresh cranberry sauce for my family a few years back, but I still have to serve it alongside the schleppy gel. Over the years, more and more people have converted to the good stuff. I think next year, I’ll try your brown sugar idea!One thing I read somewhere to make the cooking/gelling process go faster is to boil it for 10-15 minutes, turn it off and let it cool a bit, then cook it more. It sets up quicker that way.

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