Growing up I never liked cranberry sauce. The jellied, can shaped wiggly thing that the grown ups sliced into discs just did not appeal to me. In fact, I carried that into adulthood and really have never enjoyed cranberry sauce at the holidays. However, having this food blog and being introduced to so many different foods and methods of preparation, I have found that I like a lot of things I didn’t like as a child.
This will be the first year I’ve ever made cranberry sauce with my Thanksgiving turkey or Christmas ham. I’m happy to say that I’ve put together a recipe that is not only delicious, but would also make a great cobbler or mini hand pies! And, it’s beautiful. It looks so pretty in the bowl, and you can make it in less than 20 minutes. Of course, it will need to cool, and making it the night before is probably your best bet. One less thing to worry about on the big day.
Whole cranberry sauce recipes are actually pretty basic. The most basic one I saw uses water, cranberries and white sugar. The end. There are others that use only orange juice as the liquid, and some that add in spices, or lemon or orange zest. I took bits and pieces of several different recipes and made one my own. The small amount of blueberries in this recipe do two things: add a richer color and a small amount of sweetness to compliment the tartness of the cranberries.
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A bunch of step by step photos are not necessary for this recipe, it’s that easy. You’ll simply combine the two sugars, water, orange juice and spices and bring it to a boil. Next you’ll add in the cranberries and adjust the heat to medium-high. After several minutes you’ll start to hear the cranberries pop. If they are splattering you, the heat is too high. You need a gentle but steady boil. After the popping noise stops, set the timer for five minutes. The mixture should begin to foam as is bubbles. When the timer goes off, add the blueberries. Cook for another five minutes and remove it from the heat. It will thicken as it cools. When cool, store covered in the refrigerator until ready to serve.
Stay tuned, I’ll have a new stuffing recipe coming shortly and a great idea for using up those Thanksgiving leftovers too! Meanwhile, here are some of my all time Thanksgiving favorites. Oh, and there hasn’t been a Thanksgiving that’s gone by without my Homemade Baker’s Square French Silk Pie!
Whole Berry Cranberry Sauce
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 10 ounces fresh or frozen whole cranberries about 2 1/2 cups
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup orange juice
- ½ cup water
- ¼ teaspoon cinnamon
- â…› teaspoon nutmeg
- ½ cup frozen blueberries
Before You Begin
Total Carbohydrates 17.6g
Dietary Fiber 1.0g
Sugars 15.3g
Calcium 1%
Vitamin C 13% If your cranberries are frozen, there's no need to thaw them.
Instructions
- Over medium-high heat in a heavy saucepan combine the two sugars, water, orange juice, cinnamon and nutmeg and bring to a boil.
- Add in the cranberries and adjust the heat to achieve a low boil. After several minutes you’ll start to hear the cranberries pop. If they are splattering you, the heat is too high. You need a gentle but steady boil.
- After the popping noise stops, set the timer for five minutes. The mixture should begin to foam as is bubbles. When the timer goes off, add the blueberries. Cook for another five minutes and remove it from the heat.
- The mixture will thicken as it cools. When cooled completely, store covered in the refrigerator until ready to serve.
Amanda Davis
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Ana says
I just made this today. The first batch I made I followed your recipe exactly and it tasted fantastic. The second batch I made, I added some maple syrup and in addition to frozen blueberries, I also added dark cherries and blackberries. THAT was just as good.
Thanks for the recipe! I’ve never made cranberry sauce before!
Amanda Formaro says
Love your additions! Happy Thanksgiving!
Cindy says
How much water to add? I didn’t see it in the recipe. Thanks.
Amanda Formaro says
Hi Cindy! It’s listed in the printable version of the recipe at the end of the post. It’s 1/2 cup of water and 1/2 cup of orange juice. Enjoy! :)
Dina says
I’d like to make this for my dad. he’s the only one in the family who likes whole cranberry sauce!
Amanda Formaro says
I never used to like it either Dana, surprising how our tastes change :)
Marie says
I like the idea of adding blueberries, will have to try that!
Amanda Formaro says
Thanks Marie! It adds just the right amount of sweetness :)
Cathy Pollak ~ Noble Pig says
One of my favorite parts of Thanksgiving and always homemade, there is no comparison. Love it on my turkey sandwiches too.
Amanda Formaro says
Thanks Cathy! There’s a sandwich shop in Vegas called Capriotti’s that makes a turkey, stuffing and cranberry sandwich that is amazing!