By Christie Vanover | Published November 8, 2011 | Last Updated December 28, 2022
Thanksgiving tabletop traditions vary widely from region to region, especially when it comes to stuffing. But no matter where I’ve lived in the U.S., or whose house I’ve eaten at, most American Thanksgiving dinners involve a congealed can of red goo.
How did we come to love this stuff?
Who thought it would be a great idea to take all of the freshness out of the cranberry, strain it, mix it with high-fructose corn syrup, jellify it and package it in a tin can with ridges?
To serve it, you have to open the can and jump on one leg to wiggle it out. Then, if you’re lucky enough to remove it in one piece, it’s not pretty.
You basically have a can-shaped red gelatin, ridges and all.
Stick that on a plate and carry it to the table, and it’s likely to roll right onto the floor.
To avoid that disaster and to dress it up, we slice it and serve it on lettuce leaves or in a fancy dish, but really? Does that truly make this stuff look any better?
And who eats it? Grandma, grandpa, your husband because he wants to make you happy?
Think back to Thanksgivings past; how often does that cranberry sauce get tossed into the garbage disposal? Well, not this year!
This year, cranberries will be the star. They’ll be one of the dishes people will reach to for seconds because this year, you’re making cranberry sauce from scratch.
Cranberries made it to our Thanksgiving tables because the sweet, tart fruit goes deliciously with turkey. So let’s go back to the basics.
You can find bags of fresh cranberries in the produce section, but don’t let these highly nutritious ruby gems fool you. If you eat a berry raw, they’re not so great. They do need some love and some sugar.
The type of sweetener you use is up to you. You can use white sugar, brown sugar, honey or even agave nectar. I’ve included the basic recipe using white sugar, but feel free to mix it up.
The first step in making homemade cranberry sauce is cooking the berries to bring out their natural sweetness. This is a fun and messy process because the berries will actually pop as they cook.
Once the cranberry juice breaks down with the sugar, the mixture will become syrupy. That’s when you know it’s time to add the other ingredients.
I like to brighten the flavors even more by adding oranges, apricots and pineapple. I use clementine oranges because they are plentiful this time of year, and they are seedless and easy to peel. Apricots and pineapples, on the other hand, are not in season, so I cheat and use apricot-pineapple jelly.
Lastly, I add a hint of autumn spice so that the aroma of fall drifts under your nose before you take a bite.
This sauce can be made up to a week in advance, so like its ugly cousin in the can, it won’t take you long to get it on the table Thanksgiving day. Just spoon it into a fancy dish and place it on your beautiful table ~ no need to jump on one leg.
Dip your bite of turkey breast into the sauce, and you’ll have a whole new appreciation for this side dish. It’s something truly to be thankful for.
And if you do have leftovers, use it as spread on turkey sandwiches or turkey and brie paninis.
Homemade Cranberry Sauce
Ingredients
- 1 12- oz. bag fresh cranberries
- ½ cup sugar
- 2 clementine oranges chopped (about ½ cup)
- ½ cup apricot-pineapple jelly
- ⅛ tsp. cinnamon
- ⅛ tsp. kosher salt
Instructions
- Place the berries and sugar in a pot.
- Cook over medium heat for 15 minutes, stirring occasionally. The berries will pop and break down into a syrup.
- Peel the clementine oranges and chop with a knife or in a food processor. Stir the oranges, jelly, cinnamon and salt into the cranberry sauce.
- Transfer to a food container, cover and refrigerate for up to one week.
- Serve chilled in a fancy bowl alongside your Thanksgiving turkey.
This estimate was created using an online nutrition calculator
Carol says
Thanks for this beautiful display.
I am 80 yrs, going as 70 and really don’t get excited about recipes anymore. This time I can’t wait to make this wonderful looking sauce. In fact since I believe your fans I plan to make extra and give away some for Christmas.
Anonymous says
This was fabulous! I used real pineapple & apricot preserves, blended them up & added it into the cooked cranberry sauce. We want it even for breakfast with biscuits!!
Fancy says
I made this recipe for Thanksgiving this year and everyone loved it. It was delicious. I’m not sure why it only received 3 stars. It was awesome.
Dbeck says
This reci[pe is delicious. Easy, can be made early, looks great on the table, and tastes great. Thanks for sharing!
Katie says
This recipe is wonderful! I made a double batch for Thanksgiving this week!
zestuous says
I’m so glad you enjoyed in Katie. Have a very Happy Thanksgiving!
Tom T says
It, not “in”
MaryKaye says
Just made this for Thanksgiving Dinner. I made it early in case I messed it up. Now I wish I had made more, as I’m not sure this will last til Thursday. It is excellent and VERY easy to make. I used Apricot Peach preserves as I could not find Apricot with pineapple. Will look harder next time. You have to make this people.
MaryKaye says
PS. My husband does not like cranberry anything…he just went for a second helping. Thanks for sharing this recipe.
zestuous says
I’m so thrilled that you liked this, and I’m really excited the you got your husband to eat cranberries, too 🙂
I bet the Apricot Peach was great. What a super idea for a refreshing summer salad.
T says
That, not “the”
Lindsay says
How many people will this recipe serve?
zestuous says
It will easily serve 8…maybe even 12. I’m making one batch this Thanksgiving for 8 adults and 3 kids. It’s really good to mix it with a container of spinach leaves and goat cheese, too. Makes a really festive salad.
Jacquie says
I have a recipe from 1978 Cuisine magazine that I’ve used for years. It is very similar to this except that it uses red current preserves and 1 cup of chopped walnuts. I’m going to try this one, this year, and if there’s any left over (I doubt it) I’ll add some walnuts and see if they “go”. Thanks for some new inspiration.
zestuous says
I’m so flattered. I hope you love it. The nuts would be a great addition.
Wendy says
Can’t wait to fix this for Thanksgiving! I always make homemade cranberry’s. 🙂
zestuous says
Happy Thanksgiving Wendy
anonymus says
this sucks
zestuous says
Anonymus,
I’m sorry you didn’t like this. It’s a favorite on our Thanksgiving and Christmas tables. Perhaps if you can be more specific about what you didn’t like I can offer some suggestions or alterations.
Anonymous says
First of all, you can’t say something sucks and leave it at that. Second of all, I find it hard to appreciate anyone’s critique when they use the word “sucks” first of all. It tells me you are an amateur cook and someone who grew up with no manners. If there was something specific you did not like, why don’t you mention that specifically? Maybe it is something that you did on your end. Obviously, most of the people here have said it was wonderful, so I’m guessing it was an error on your end, or just your personal taste preferences. Either way, I find your response to someone else’s blog and recipes rude, inconsiderate and uncalled for.
Amy says
If you do get stuck with the canned stuff, it comes right out of the can if you open it on both sides. It releases the suction. But, this is only for emergencies!
linda says
This looks and sounds very good, but I do have to tell you my husband loved, loved the canned sauce. He loved the canned sauce with all meat not just turkey. When he went to the store he always brought home a can or two so I wouldn’t run out. Hes eaten many a very good home made sauce and not liked any as well
Joan says
My kids loved the canned too, until I drained some of the juice off so it was a bit thicker. Now they love the fresh too.
wok with ray says
I love it when the cranberry is homemade and not store bought canned ones. Beautiful photos!! 🙂