Whole Berry Cranberry Sauce

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Well, it is the week before Thanksgiving and it is time to get started on the planning and preparation for the main event (o.k., I actually got started right after Halloween).  Although I am not hosting Thanksgiving this year, I will still be making the entire meal down to the appetizers for our leftover gluttonous carnage feast.  So, I need to make out my lists and organize my cooking/baking times before the big day arrives.

One of the most important time saving things I do is make anything that can be prepared ahead of time like, puff pastry, pie crusts, sweet tart dough, rolls, cornbread, and creamed corn (already in the freezer).  And one of those things is my spiced whole berry cranberry sauce.  According to this article, cooked cranberries can last up to a month in the refrigerator if stored in airtight container and if any liquor is added it can last up to a year.  Thankfully, mine has some Cognac added to it.  So, I guess that means I can get ahead start on Thanksgiving 2011!

We love this cranberry sauce and when I am not hosting Thanksgiving, I am always asked to bring it.  It is simply a spiced up and boozed up version of the classic.  Don't worry, the alcohol is burned off in the cooking process so it is safe for the kiddos to enjoy.  It is just the perfect condiment for the Thanksgiving meal, but it is even better in that leftover sandwich.  Mmm-- turkey, mayonnaise, cranberry sauce all on a homemade bun.  My favorite sandwich of all time!  What is your favorite way to use your leftover cranberry sauce?  I'd love to know:)
Printable Recipe

Whole Berry Cranberry Sauce
makes about 2 1/4 cups

1 (12-ounce) bag fresh cranberries
1/2 cup white granulated sugar
2 Tablespoons brown sugar
3/4 cup freshly squeezed orange juice
1/4 cup Cognac or Brandy
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
pinch of kosher salt

In a medium saucepan, bring all the ingredients to a boil, reduce to a simmer and cook until the cranberries have burst and the mixture has thickened, about 15-20 minutes.  Transfer the sauce to a bowl to cool.  Store in an airtight container in the refrigerator.  Bring to room temperature before serving. Enjoy!

Source: The Galley Gourmet


  1. I always make my own cranberry sauce too! Its just so straight forward, why wouldn't you! I add rosemary to mine too and it gives nice flavour..I'm all about cranberry sauce with left over turkey sandwiches..I can't get away from traditional!

  2. Eva-
    Rosemary would be a lovely addition to a cranberry sauce. I agree, why mess with tradition!

  3. Nicole - can I use brandy?

  4. Irene-
    Absolutely! Cognac is brandy, but it is strictly made in the Cognac region of France. Brandy is also more economical. Great question-thanks for asking!

  5. Cranberries are one of my favorite things. You should share these over at www.dishfolio.com they would be a great addition.

  6. Nicole, I'm trying your recipe this year. I usually don't experiment on Thanksgiving dinner, but I have COMPLETE faith in your recommendations! Have a happy Thanksgiving!

  7. Michelle-
    I am pleased that you are trying it and I do hope you enjoy it:)

  8. The whole family loved the cranberry sauce - it is now my go-to recipe. Thanks for sharing!

  9. Hello, I tried this cranberry sauce for Thanksgiving and my whole family loved it and requested it for next year... and for Christmas! Instead of cognac I used plum-flavored vodka (my family is Polish, this is the kind of stuff we have laying around...), and cut down the white sugar a bit and added some honey instead. It made it a bit more tangy, but that is how we like it! Delicious, thank you so much for the recipe it looks like it's become part of our holiday table :)

  10. Monika-
    Thank you/Dziękuję. I am so pleased that not only did you try the recipe, but that you made it for you and how your family enjoys:) Plum-flavored vodka?My husband is Polish and I have never tried it..last minute Christmas present?!


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