Happy Thanksgiving! [Recipe] Cranberry Sauce

Happy Thanksgiving everyone! I hope you’re having a fantastic weekend, enjoying some time with the people you love most.

This quick post is brought to you by my fantastic husband, as he makes one of his kitchen specialties this weekend – cranberry sauce. My husband makes delicious homemade cranberry sauce, and we look forward to eating it every year with our turkey dinner. I hope you try to make your own too – it’s easier than you think, and so much better than that jelly stuff you get in a can.

The added bonus here is that Husband makes it at Thanksgiving, and we have enough for this turkey dinner, as well as the one we usually enjoy at Christmas, as long as we seal it hot in mason jars.

Enjoy!

[Recipe] Husband’s Homemade Cranberry Sauce

1 cup orange juice
1 cup sugar
1/2 tsp ground cinnamon
1/2 tsp allspice
12 oz fresh cranberries

Measure sugar, orange juice, and spices into a medium saucepan over medium heat. Heat and stir until the sugar is dissolved.

Add washed and rinsed cranberries.

Simmer until most of the cranberries pop, about 10 minutes. Mash some of the cranberries with the back of a wooden spoon if you’d like a less chunky sauce.

Ladle into jars. Process as desired for sterilization and storage.

3 responses to “Happy Thanksgiving! [Recipe] Cranberry Sauce

  1. That looks great!
    May I be so brazen as to leave mine? (Mum is diabetic, so this is a diabetic friendly recipe, but trust me, you’d never miss the sugar)

    1 cup diet gingerale
    1 cup Splenda
    1 cinnamon stick
    1 x 12oz bag of cranberries

    In a non-aluminum saucepan, combine gingerale, Splenda and cinnamon stick. Place over medium heat and bring to a simmer.

    Add the cranberries, bring to a simmer and cook, stirring occiasionally, until most of the cranberries have burst their skin (about 8-10mins).

    Let cool to room temp. Transfer to a bowl, cover and refrigerate for at least 24h. Prior to serving, remove cinammon stick and let the sauce come to room temp.

    I usually make it 2 days prior to the event.

    • Thank you for sharing this recipe! I have a few diabetic family members, so this is a very welcome addition to my recipe collection. I’ll be sure to try it the next time we’re all together. <3

  2. I just wrapped up my practice Thanksgiving dinner and it was a success. I am thrilled to report that the cranberry sauce I made using your husband’s wonderful recipe was very, very popular. I just can’t believe that I did it. (Normally I never seem to get it right on the first try.) So thank you, thank you. It’s no doubt due to your terrific and easy-to-follow instructions.

    Some great tips here. I also give the ‘thumbs up’ for the diabetic-friendly features.

    Lotta Svensson

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