Homemade Cranberry Sauces

Cranberry Raspberry Sauce

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

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

Triple Cranberry Sauce

  • 1 cup 100% Cranberry Juice
  • 1 cup sugar
  • 1 12-ounce package cranberries
  • 1/2 cup Dried Cranberries
  • 3 tablespoons Orange Marmalade
  • 2 tablespoons 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.

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
  • ½ cup dried Granny Smith Apples, diced
  • 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.

Cherry Cranberry Sauce

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

  • 12 oz 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.