What’s your favorite recipe for making cranberry sauce?
From
Beverly Mills
| November 18, 2009
In Kitchen Basics
Featured Recipe: Cranberry Sauce with Port and Figs
There’s a three-pound (!) bag of cranberries in my refrigerator right this minute, just waiting to jump into the pot! I adore fresh cranberry sauce, and I’ve been experimenting with it for years. 
I’ve made both raw cranberry relishes and cooked sauces featuring unexpected ingredients like sour cream, dried cherries and even jalapenos.
I’m such a cranberry enthusiast that most of my friends have come to expect my little red jars showing up on their doorsteps this time of year. There’s only so much cranberry sauce that one family can absorb!
I just counted and there are more than a dozen recipes for cranberry sauce in my “holiday” file. But in all the years, this recipe – Cranberry Sauce with Port and Figs from the November 2001 issue of Bon Appetit -- is probably my favorite. It’s quick and easy to make and never fails to earn a place at my Thanksgiving table. Try it and let me know what you think.
So do you make your own cranberry sauce, too? What’s your favorite recipe?
Comments
From Beverly Mills - November 18, 2009
Thanks so much Tracey! I'm gonna try that one today....but will it keep that long? Hmmm.....
From Martha in KS - November 18, 2009
There are always bags of cranberries in my freezer - still have some left from last year. I like my cranberries sweet, so I add some frozen OJ concentrated, grated orange rind, and ginger - either powdered or candied, if I have it. I cook until all have popped & make it at least a day before using.
From Beverly Mills - November 18, 2009
I had no idea you could freeze fresh cranberries! How do you do it? Sort of like blueberries? Do they taste as good in the sauce as when they haven't been frozen? Do they get mushy like blueberries do?
From Ron - November 19, 2009
I have no idea about this Cranberry sauce until I found your site. It seems, its pretty easy to make one (I hope so). I wanna try it and post something about it on my blog. Ron of <a href="http://philippinesfoodrecipes.blogspot.com">Filipino Recipes</a>
From Nancy - November 23, 2009
Cranberries freeze well, in the bag they come in. Don't rinse them until you are ready to cook them. They do not get mushy after thawing. If your recipe calls for bringing the water/sugar/spices to a boil and then adding the berries, adding the berries still frozen has worked just fine for me - it just takes a tiny bit longer for the sauce to come to a boil again.
From Beverly Mills - November 23, 2009
Thanks Nancy! I am going to try this!
From Beverly Mills - November 23, 2009
From Ana, via Facebook: I am looking for ruby port so I can make your cranberry sauce. I cannot wait!
From Flo Strickland - November 23, 2009
This is my favorite cranberry recipe. I make it, keep it in the frig. and serve it year long with chicken,etc. OLD TIME SPICY CRANBERRIES 1 Tsp. whole cloves 2 sticks cinnamon 1/2 cup water 2 1/2 cups sugar Grated rind and juice of 1 lemon 4 cups (1 lb.) cranberries Tie cloves in cheesecloth bag. In a 3 qt. saucepan, heat clove bag, cinnamon sticks, water, sugar, lemon rind and juice, stirring until sugar dissolves, boil 5 min. Add craberries and simmer uncovered without stirring until most cranberries pop open 5-10 min. Remove clove bag. Yields 4 cups. Refrigerate and serve cold.
From Beverly Mills - November 23, 2009
This sounds great! How long will it keep in the refrigerator do you think?
Related Recipes
Cranberry Sauce with Port and Figs
November 10, 2009
Beverly says: I truly love Cranberry Sauce with Port and Figs. To me, it wouldn’t be Thanksgiving without it.
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From Tracey Lilley - November 18, 2009
One bag of fresh cranberries. 1 cup granulated sugar. 1orange (the whole thing--peel and all). Dump in food processor--spin. "Desperate" and delicious!