Cranberry Sauce (from scratch)


Making your own fresh cranberry sauce takes only a few mintues and the results taste significantly better than the quivering cylinder of jelly that comes from a can. My problem with cranberry sauce is it is too tart to enjoy without adding lots of sugar.

My mom and I developed this version of cranberry sauce in her kitchen just before serving Thanksgiving dinner. Holiday meals wouldn’t be complete with it now. The herbs in this recipe smooth out the tang without covering up the zesty cranberry flavor.


  • 1 1/2 cups (12 oz) fresh or frozen cranberries
  • 3/4 cup sugar
  • 2 teaspoons cinnamon powder
  • 1 teaspoon ginger powder
  • 1/2 teaspoon nutmeg


  1. Mix the cranberries and water together in a saucepan.
  2. Heat the mixture until it boils.
  3. Reduce the heat to low.
  4. Simmer for 15 minutes or until you hear the cranberries pop from their skins.
  5. Stir in the sugar and herbs.
  6. Remove from heat and serve once the sugar has jelled.

Storage and Use

Leftover or remaining Cranberry Sauce must be refrigerated. You can freeze Cranberry Sauce for up to six months.

Add extra flavor to this recipe by substituting fresh grated herbs. Simply reduce the volume of herb slightly and let the sauce sit on the stove for another minute before removing it.

Sugar substitutes can be used in this recipe but it won’t gel.

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