Cranberry Sauce Two Ways
Serves: 2 cups
  • 3 cups (12 ounces/340gms) fresh or frozen whole cranberries
  • 1 cup white sugar
  • 1 cup water*
  • *1 tsp. orange zest
  • *1/4 cup freshly squeezed orange juice
  • and substitute ¼ cup water for ¼ cup freshly squeezed orange juice
  1. Rinse and sort through cranberries. Occasionally you will find little stems or leaves that you will want to remove.
  2. In a saucepan, pour in sugar and water and stir to combine.
  3. Bring to a gentle boil and continue cooking, stirring frequently, until all the sugar has dissolved and the liquid is clear. (This is called a simple syrup)
  4. Add cranberries and continue the gentle boil until the cranberry skins start to pop. (You will hear them) This will take about 5 minutes.
  5. Remove from the heat.
  6. With the back of a wooden spoon or spatula, press the cranberries against the side of the pan to crush some, but also leave some whole.
  7. Pour into serving dish and refrigerate.
  8. *For Cranberry Orange Sauce ~ Substitute ¼ cup water for ¼ cup freshly squeezed orange juice and add 1 tsp. freshly grated orange zest to the sugar/juice/water mixture. Continue as directed.
Recipe by Older Mommy Still Yummy at