I love cranberry sauce! I’m not talking about the kind that comes out of the can, the one that has ridge marks and comes out in glop. That one reminds me of Spam, somebody out there likes it but why eat it when there are so many better things? No I like the homemade whole berry cranberry sauce. Maybe it’s because it reminds me of my grandmother and the holiday meals she cooked. Maybe it’s because it tastes so much better and has a real texture. Or maybe simply because I have a fear of possibly artificially colored red food (allergy, I know it’s weird). Whatever the reason is, I love cranberry sauce. It makes fantastic leftovers (think a turkey wrap with lettuce, cranberry sauce, and cream cheese…mmmm) and is super easy to make!

Fresh cranberry sauce
*from the Ocean Spray bag*
Ingredients:
1 cup sugar
1 cup water
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries

Directions:
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.

As the berries begin to pop

The finished product

Tips I’ve accumulated:
-If you think cranberry sauce is too tart you can use orange juice instead of the water (you may want to cut back the sugar). You can also use diced apples along with the cranberries to make a cran-apple sauce.
-Keep a close eye on it as it boils, it makes a big mess if it boils over! Trust me on this one.
-You can make this ahead of time and store overnight in the refrigerator, either serve cold or bring out early to bring to room temperature.
- It can also be made in the crockpot! Crockpot Cranberry Sauce
- And I saw this recipe for Catalina Cranberry Chicken in a Kraft Foods Magazine that looks delicious!
- And I’m looking forward to making cranberry, white chocolate, and macadamia nut cookies!

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