Cranberry Sauces

It’s not a Thanksgiving holiday unless you have yummy cranberry sauce to complete the meal! Try making it from scratch with these easy recipes.


Cranberry-Orange Sauce

  • 2 oranges
  • 2 apples
  • 4 cups cranberries
  • 1 cup sugar
  1. Make this dish a day ahead of time, so the fruit juices and sugar combine. Wash all of the fruit. Cut the oranges and apples into chunks, leaving on the orange rind and apple peel (do remove the seeds and apple cores). Coarsely chop the cranberries in a blender, food processor, or meat grinder–be careful not to over process–and transfer them to a large bowl. Next, process the oranges and then the apples, adding both to the cranberries. Stir in the sugar, mixing well. Chill the relish in a covered container until you’re ready to serve it. Makes 6 cups.



Either one of these recipes makes a wonderful Thanksgiving Treat for your Table.

  • 1 thin-skinned orange
  • 2 cups fresh cranberries
  • 2/3 cup sugar
  • 1 to 1 1/4 cups water
  • 1 tablespoon lemon juice

  1. Halve and seed the orange, then cut each half into 4 sections and place them in a food processor. Add 1 cup of the cranberries and the sugar. Coarsely puree the ingredients until the orange peels are cut into small chunks.
  2. Transfer the mixture to a medium non-reactive saucepan and add 1 cup of water and the rest of the cranberries. Bring the mixture to a boil, stirring occasionally. Reduce the heat and cook at a low boil for 10 minutes, stirring occasionally.
  3. If the relish starts to stick, add more water. Transfer the relish to a bowl and let it cool thoroughly at room temperature.
  4. Stir in the lemon juice, cover the bowl with plastic wrap, then refrigerate the relish until serving time.
  5. Garnish with orange zest, if desired. Makes 2 cups.



Cranberry-Pineapple Relish

  • 20-ounce can crushed pineapple in its own juice
  • 6 cups fresh or frozen cranberries
  • 1 1/4 cups sugar
  • 1 cup chopped walnuts
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cloves

  1. Thoroughly drain the pineapple using a strainer (one made from a nonreactive material, such as stainless steel) set over a large measuring cup. Add enough water to the juice to measure 2 cups of liquid.
  2. Pour the liquid into a large nonreactive saucepan. Add the cranberries and sugar. Stir the mixture over high heat until the sugar dissolves and the liquid comes to a boil. Continue cooking it at a boil, stirring occasionally, until most of the berries pop open and the mixture is thick, about 10 minutes. Remove the pan from the heat.
  3. Mix in the pineapple, walnuts, lemon juice, and cloves. Transfer the relish to a serving bowl and refrigerate it uncovered until it’s cold (about 2 hours). Then cover the relish until you’re ready to serve it. Makes 6 cups.


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