Do you have any cranberry sauce recipes?

I use the one on the package; 1 package organic cranberries, 1 c. sugar, 1 c. water;
simmer for about ten minutes until syrupy. You can add stuff; I never do.

INGREDIENTS
1 cup (200 g) sugar
1 cup (250 mL) water
4 cups (1 12-oz package) fresh or frozen cranberries
Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
METHOD
1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2¼ cups.

@gailcalled There is a recipe on the package? Haha. I feel like a dufus.

Two boxes of jello brand black cherry jello
one can whole cranberries
one can cranberry jelly
one small can of crushed pineapple (I have to check in the market what the ounces are)

drain out the pineapple juice and set pineapple aside
combine 3.75 cups water and jello powder over medium flame heat, stir contstantly
once it boils stir in can of cranberry jelly and reduce flame
once the jelly is all melted turn off flame
then add the whole cranberries with liquid (I put the whole cranberries in the fridge before I start so it cools down the mixter faster).
Lastly add the pineapples and pour into mold.

Note: I make half a recipe with one box of jello and leave out the canned jelly altogether, because I like lots of cranberries. I make it a few times during the year because I love it better than plain jello.

1 package of fresh cranberries.
1 cup of liquid (half water, half fresh orange juice is ideal)
1 cup sugar (or less if you like it tart—you can always add more)
1 tsp cinnamon
the zest from the orange

Put everything in a pot and heat until boiling. Simmer until berries have popped. Cool. For an extra thick sauce, simmer the mixture longer. Once cool, put in fridge.

You should absolutely get fresh berries for this if you can manage it—it makes the entire thing an extra level of delicious. Cranberry sauce is easily one of my favorite parts of the Thanksgiving meal.

No, but Alton does. Go to 6 minutes, 50 seconds in.

Ingredients

* 1 c sugar
* ½ c ruby port wine
* ½ c water
* 12 oz bag cranberries, washed & picked over
* 1” stick cinnamon
* 3 whole cloves
* app. ¾ c frozen raspberries

Directions

1. Combine sugar, wine, and water in saucepan & bring to boil. Stir till sugar dissolves.
2. Add cranberries, cinnamon, and cloves.
3. Reduce heat to med-low and cook till cranberries start to pop, about 8 min. Continue cooking while crushing berries against the side of the pan.
4. Remove from heat and stir in raspberries. Let cool 30 min.
5. Put in storage container and chill for 8 hours or more or till set.

real simple, four ingredients. one cup water, one cup sugar, pinch of salt, one 10 oz. bag of fresh cranberries. Add the salt to the water, put on medium heat, slowly add sugar untilit is all dissolved in the water. Add fresh cranberries, bring to a boil, then reduce heat to simmer, mash berries with potato masher when skins start to crack. simmer for about ten minutes. Remove from heat, let cool, stir and refrigerate for an hour or two. Voila`, the best tasting fresh cranberry sauce in the world.

Thanx everyone. I’m loving your responses.

@RedPowerLady I’m following for a recipe. Tough decision. They all sound so good!

Cook 1qt. cranberries in 1 cup cold water until the berries pop and are soft. Put through Foley Food mill or sieve. Immediately add 2 cups sugar to hot cranberries. Stir until sugar is dissolved. Pour into mold and chill.

What happened to the recipe with the orange? in it. Is it the peel or what?

I make mine with apples, the same as @gailcalled ‘s recipe only I blend a 50/50 mix of diced, peeled, granny smiths or other apple varieties. Deeeelicious!