cranberry sauce recipes

Orange Maple Cranberry Sauce with fresh apple is a bright and healthy addition to your holiday feast!  Easy, fast, and can be made ahead.   Maple-sweetened, and free of refined sugar, vegan and gluten-free!


Cranberry Sauce Recipe 

cranberries, washed

maple syrup

apple,

salt

In a pot, cook cranberries, maple syrup and a pinch of salt over medium heat, until lightly simmering and cranberries begin to pop, about 8 minutes.  It is okay if cranberries are in different stages of breaking down.  Some will be popped, some will still be whole.

Remove cranberries from heat.  Add diced apples, orange zest and chopped orange.  Mix to combine.  It will thicken as it cools.

Perfect accompaniment!

I followed this recipe exactly as written and everyone raved about the cranberry sauce with the turkey. I had planned to add a splash of orange liquor but forgot, and am glad I did. The simplicity of this recipe with the maple syrup really shines.

Thanks Tonia ❤️

Bought too much cranberries for thanksgiving so I made this again tonight! It’s so tasty with the fruit additions. My husband and I just eat this by itself as a dessert haha.

I love this cranberry sauce! It’s not too sweet and the tart cranberry flavor pops through perfectly! I often use even less maple syrup for more tartness because that’s what my husband likes best. I have also used mandarins instead of oranges. Full syrup or less, mandarins or oranges, it’s perfect!

Question: would I be able to omit the apple? I’m guessing the natural pectin in the apple helps the sauce set, but I’d like to make a sauce without the extra texture sometime. Just wondering if this would work. Thanks!

So easy and good! I had used a different recipe in years' past that was just ok, but this recipe was amazing! This year at Thanksgiving, everyone raved about how good the cranberry sauce was, whereas usually it's a side on our table that no one really talks about. Loved the texture that the apple/orange add. I used a bit less maple syrup and still found it sweet enough.

Cranberry sauce takes a walk on the spicy side with the addition of fresh ginger.

Ginger and Pear Cranberry Sauce

cranberries

Bosc pears

tbsp. grated peeled fresh ginger

c. sugar

water

Pear slices for garnish (optional)

In 3-quart saucepan, heat all ingredients except pear garnish to boiling on high, stirring occasionally.

Reduce heat to medium and cook, uncovered, 5 to 7 minutes or until most cranberries pop and pears are tender, stirring occasionally. (Mixture will thicken as it chills.)

Spoon sauce into serving bowl; cover and refrigerate 3 hours or up to 4 days. Garnish with pear slices. Nutritional information is based on a 1/4-cup serving.

Variations: Classic Marmalade Cranberry Sauce: Prepare cranberry sauce as above in step 1, except omit pears and ginger and use only 1/2 cup sugar. In step 2, cook only 3 to 4 minutes or until most cranberries pop. After removing from heat, stir in 1/2 cup sweet orange marmalade. Complete recipe as in step 3. Omit garnish. Makes about 2 1/4 cups. Nutritional information is based on a 1/4-cup serving: About 105 calories, 0 g protein, 27 g carbohydrate, 0 g total fat, 2 g fiber, 0 mg cholesterol, 25 mg sodium. Southwestern Cranberry Sauce: Prepare cranberry sauce as above in step 1, except omit pears and ginger and add 1 jalapeño chile, seeded and finely chopped, 1 teaspoon grated fresh lime peel, and 2 teaspoons fresh lime juice to cranberry mixture. In step 2, cook only 3 to 4 minutes or until most cranberries pop. Complete recipe as in step 3. Omit garnish. Makes about 2 cups. Nutritional information is based on a 1/4-cup serving: About 90 calories, 0 g protein, 24 g carbohydrate, 0 g total fat, 2 g fiber, 0 mg cholesterol, 20 mg sodium.

Cranberry balsamic chicken is an easy 30-minute dinner that brings big flavor with simple ingredients. The sauce that cooks down and coats the chicken is seriously scrumptious!

Cranberry Balsamic Chicken

olive oil

onion

(6-7 oz.) boneless (skinless chicken breasts)

rosemary (finely chopped)

black pepper

cranberry sauce

balsamic vinegar

red wine (or substitute low-sodium chicken broth)

unsalted butter (optional)

Preheat the oven to 400.

Heat olive oil in a large oven-safe skillet over medium-high heat.

Add the onion and sauté until tender, about 5 minutes.

Season chicken on both sides with rosemary, salt and pepper. Turn heat up to medium-high, move the onions to the side and add the chicken to the skillet. Sear over medium-high heat for 3-4 minutes per side, until browned.

Add the cranberry sauce, balsamic vinegar and red wine (or chicken broth) to the pan and bring to a simmer. Scrape the pan to loosen any browned bits. Turn to coat the chicken breasts in the sauce.

Transfer the skillet to the oven and cook at 400 for 10-15 minutes, until the chicken breasts are cooked through. (I recommend using a meat thermometer.) Alternatively, you can continue cooking the chicken stovetop. Cover the skillet and reduce heat to medium low and cook for 10-15 minutes, until the chicken is cooked through.

Carefully remove the skillet from the oven. Add the butter to the skillet, if using, and stir into the sauce until melted.

Serve the chicken with onions and extra sauce drizzled on top.

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Top 3 cranberry sauce recipes recipes from across the web

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Cranberry Sauce Recipe

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