{not your ordinary} Cranberry Sauce

Cranberry sauce

If you’ve never made homemade cranberry sauce because you thought it was too complicated to make, I am going to show you just how easy it is. Not only is this recipe easy, it is amazing! I love this sauce because it is not overly sweet and the combination of cranberry and orange give it a nice tang. The color of the sauce itself is so vibrant compared to its canned counterpart -one cannot even put them in the same category.

Trust me after you try this sauce, you will never ever buy canned again. Be prepared when friends and family “Ooooh and Awwww” over the mere fact you made homemade cranberry sauce. They will call you “Martha” and hate you for it. But that’s okay.. you’re secret is safe with me – I won’t tell how you didn’t slave over making this. In all honesty, if the world only knew how flippin’ easy this was.. no one would ever buy canned again! Do yourself a favor and leave that good-for-nothing sauce in the can on the grocery store shelf and for this Thanksgiving make your own homemade cranberry sauce. And for those of you who are wondering if you can make this in advance – YES!!! Just heat before serving. Enjoy!

Serves: 2 cups


12 ounce bag fresh cranberries

3/4 cup orange juice

2/3 cup brown sugar

1/3 cup white sugar

2 ounce gold rum


1. Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do.

2.  Remove from heat and serve.

3.  Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.

cranberry elements

cranberry sauce pan





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