Friday, October 22, 2010



This is a recipe for those jellied cranberry sauce purists out there. It has only three ingredients, PLUS it couldn't be easier to make.

Stock up on bags of fresh cranberries (while they are in season) and just throw the whole bag of berries right in the freezer, they last for MONTHS!! 

Whether you make half a recipe or double a recipe, this is quick and easy. Did you know you can freeze jellied cranberry sauce?  I just put it in a jelly jar and stick it in the freezer. No need to defrost a big old jar of it since it never really freezes hard, you can just take a scoop out and leave the rest in the freezer (GREAT tip for empty nesters!!)

Simple Ingredients:
12 ounces fresh cranberries
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup orange juice
1/2 cup water

Wash and sort the berries,  throwing away any light pink or mushy berries. If I'm using frozen cranberries, I don't even thaw them.

Put all ingredients into a heavy bottomed (non-aluminum) sauce pan. Bring to a boil, then turn heat to a medium simmer and cook the berries (stirring berries about once a minute). When they first start to boil, the berries will actually pop (you will hear it), so cover the popping berries with a splatter screen to reduce any mess.

After the popping noise stops, reduce the heat to a medium simmer and cook the cranberries for about 15 minutes (stir once in a while).

Remove from heat and use something like the back of a spoon to PRESS the berries through a strainer. It takes a minute, but just keep pressing until all you have left is skins and seeds (throw that part away). Chill in the fridge; sauce will thicken as it cools.

ENJOY !!! 


the domestic mama said...

OOOO! You're getting me excited about next month!

Nancy said...

Coleen, I love love love cranberries! I've been waiting for turkey prices to come down before I make a great crockpot recipe where you add a can of cranberry sauce, a packet of dry onion soup, 1/2 c. oj, salt and pepper to a turkey breast and cook on low for 6-8 hours. So delish! I bet it would be even better with some homemade sauce and with pineapple juice. I can't wait to try.

Ingrid said...

Hmmmm, pineapple juice sounds like an interesting addition.

Happy Friday, Coleen!

Lisa said...

I love homemade cranberry sauce and make my own every year. It's just not Thanksgiving without it. The pineapple juice in yours sounds like a good addition.

Ana Powell said...

I can`t wait for Christmas ♥

Debbie said...

I've never made homemade cranberry sauce before and this sounds simple enough and delicious!!!

Laurie Constantino said...

It's almost the season! The pineapple juice sounds interesting and delicious.

Donna-FFW said...

I like the consistency of this and the pineapple juice addition. I'll have to give this a whirl.

Judy said...

The thing about cranberry sauce is that it takes so much sugar. I make mine with apple juice concentrate and stevia and it's really good.

Katy ~ said... just isn't Thanksgiving w/o cranberry sauce. This looks delicious, Coleen!

The Inexperienced Foodie said...

wow everything looks tasty looking forward to reading your blog

Anonymous said...

This recipe is easy to get creative with, with excellent results. Substitute wine for part of the liquid. Use a can of crushed pineapple instead of the juice. Add toasted nuts - have tried pecans, but walnuts should be great too. Add a little cinnamon.