There are a million and one variations and ways to make Cranberry Sauce. Here are a few that Tim and Ruth came up with while doing Demo at Trader Joe’s back in the day and a couple just made along the way…

They’re all quick and easy – and all are better than canned!

Basic Cranberry Sauce

• 1 – 12 oz pkg cranberries
• 1 cup sugar
• 1 cup water

In a heavy saucepan combine the cranberries, sugar, and water. Simmer the mixture, stirring occasionally, for about 10 minutes, or until the cranberries have burst and the sauce is thickened. Cool and refrigerate.

Cranberry Chipotle Sauce

• 1 12 oz bag cranberries
• 1 cup sugar
• 2 tbsp fresh lime juice
• 2 tsp chipotles in adobo or chipotle powder
• 1 tsp garlic powder
• 1 tsp cinnamon
• 1/4 tsp cumin

Mix all ingredients in a sauce pan and cook, stirring occasionally, until cranberries pop and sauce thickens – 6 to 8 minutes.
Serve cold or at room temperature. – And this is fabulous on a turkey sandwich!

Triple Cranberry Sauce

• 1 12-ounce package cranberries
• 1 cup 100% Cranberry Juice
• 1 cup sugar
• 1/2 cup Dried Cranberries
• 3 tablespoons Orange Marmalade
• 2 tablespoons Grand Marnier or fresh orange juice
• 2 teaspoons minced orange peel
• 1/4 teaspoon Ground Allspice

Combine cranberry juice and sugar in medium saucepan. Bring to boil, stirring until sugar dissolves. Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 10 minutes. Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice. Chill.

Cranberry Raspberry Sauce

• 12-ounce package cranberries
• 1 bag Frozen Raspberries, thawed
• 1 cup sugar
• 1 cup CranRaspberry Juice

In a heavy saucepan combine the cranberries, raspberries, sugar, and the CranRaspberry juice. Simmer the mixture, stirring occasionally, for about 10 minutes, or until the cranberries have burst and the sauce is thickened. Cool and refrigerate.

Maple Cranberry Sauce

• 2 12-ounce packages fresh cranberries
• 1 1/2 cups Maple Syrup
• 1/2 cup sugar
• 1/2 cup water
• 1 teaspoon Vanilla Extract

Combine all ingredients in  saucepan. Bring to boil, stirring often. Reduce heat to medium; simmer until cranberries pop, stirring often, about 10 minutes. Transfer to bowl. Cool completely.

Apple Cranberry Sauce

• 1 12-ounce package cranberries
• 1 3/4 cups Fresh Apple Cider
• 3/4 cup Honey
• 2 cinnamon sticks, broken in half (or half-teaspoon ground cinnamon)
• ½ cup dried Granny Smith Apples, diced (or 1 peeled and diced Granny Smith apple)
• ¼ tsp Ground Cloves
• Pinch of salt

Combine all ingredients in heavy large saucepan. Bring to boil over medium heat. Simmer until berries burst and sauce thickens, stirring occasionally, about 10 minutes. Remove cinnamon sticks. Refrigerate sauce until cold.

Cranberry Blood Orange Sauce

• 1 12-ounce package cranberries
• 1 cup sugar
• 3/4 cup fresh blood orange juice
• 1/4 cup Cointreau or Grand Marnier
• Zest of 1 blood orange

Combine ingredients in medium saucepan; bring to boil over medium heat, stirring until sugar dissolves. Cook until cranberries are tender and mixture thickens, stirring occasionally, about 12 minutes. Transfer to bowl. Cover and chill.

Cherry Cranberry Sauce

• 1 12-ounce package cranberries
• 2 cups Cherry Cider
• 1 8-ounce package dried Montmorency Cherries
• 1 cup sugar
• 1/4 teaspoon Ground Cloves

Bring cider to simmer in large saucepan. Add cherries. Mix in sugar, then cranberries and cloves. Cook over medium-high heat until cranberries burst, stirring occasionally, about 10 minutes. Refrigerate until cold.

Cranberry Orange Sauce with Walnuts

• 1 12-ounce package cranberries
• 1 cup sugar
• 1 cup fresh orange juice
• 1 can Mandarin Oranges, drained
• 3/4 cup chopped walnuts

Combine first 4 ingredients in medium saucepan; bring to boil over medium heat, stirring until sugar dissolves. Cook until cranberries are tender and mixture thickens, stirring occasionally, about 12 minutes. Remove from heat. Mix in orange pieces and walnuts. Transfer to bowl. Cover and chill.