Cranberry Sauce 3 Ways

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For many, Thanksgiving dinner is just a vehicle for cranberry sauce. It’s one of the only times a year the festive sauce is served, so why not make the most of it? Here are three different versions of cranberry sauce to stretch out the season

Regular Cranberry Sauce

Ingredients

  • 12 ounces fresh or frozen cranberries
  • 1 cup sugar 
  • 1/2 cup water 
  • 2 strips zest and 2 tablespoons (30ml) juice from 1 orange (optional)
  • 1 cinnamon stick (optional)
  • Pinch of kosher salt

Tools Used

Directions

  1. Combine all the ingredients in a medium saucepan, and bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook, while stirring occasionally, until the berries start to pop.
  1. Press the berries against the side of the pan with a wooden spoon and continue to cook, stirring occasionally, until all the berries are completely broken down and the mixture reaches a jam-like consistency. This should take about 10 minutes total.  
  1. Remove the sauce from the heat and let it cool for about 30 minutes. If needed, you can add water in 1-tablespoon increments to adjust the sauce’s consistency. Serve your cranberry sauce immediately or store it in the refrigerator for several months.

Spiced Wine Cranberry Sauce

Ingredients

  • 12 ounces fresh or frozen cranberries
  • 2/3 cup white sugar
  • 3 tablespoons maple syrup
  • 1 tablespoon molasses
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice

Tools Used

Directions

  1. Combine cranberries, sugar, syrup, molasses, ginger, orange zest, cinnamon, salt, nutmeg, allspice and wine into a medium saucepan, and bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop. This should take about 5 minutes. 
  1. Press the berries against the side of the pan with a wooden spoon and continue to cook, stirring occasionally, until all the berries are completely broken down and the mixture reaches a jam-like consistency, then cook for about 5 more minutes. 
  1. Remove the sauce from the heat and let it cool for 30 minutes. Adjust consistency with water as needed. Serve your cranberry sauce immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.

Pear and Ginger Cranberry Sauce

Ingredients

  • 12 ounces fresh or frozen cranberries
  • 2 medium pears, peeled, cored, and cut into 1/4-inch chunks
  • 3/4 cup white sugar
  • 1/2 cup water
  • 3 tablespoons brown sugar
  • 2 tablespoons orange juice
  • 1 tablespoon freshly grated ginger
  • 1/2 teaspoon kosher salt
  • 1/4 cup finely chopped crystallized ginger

Tools Used

Directions

  1. Combine cranberries, pears, white sugar, brown sugar, water, orange juice, grated ginger, and salt into a medium saucepan, and bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes.
  1. Press the berries against the side of the pan with a wooden spoon and continue to cook, stirring occasionally, until all the berries are completely broken down and the mixture reaches a jam-like consistency, then cook for about 5 more minutes. 
  1. Remove the sauce from the heat and let it cool for 30 minutes. Adjust consistency with water as needed. Finally, stir in crystallized ginger. Serve the cranberry sauce immediately or place in an airtight container and store in the refrigerator. Can be served cold or reheated.

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