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Cranberry Sauce

Cranberry Sauce

Classic Thanksgiving recipe by the American blogger Kelly Yandell for a spicy cranberry jelly

31 March, 2012
Average: 3.2 (12 votes)


Dietary Consideration

Season & Occasion

serves for


total time

0 HR 35 MIN


450 g, fresh
250 ml
100 g
Brown sugar
100 g


  • Rinse the berries and drain.
  • In a medium saucepan, combine the water and sugars and bring to a simmer, stirring to ensure that the sugar dissolves and doesn’t stick.
  • When the water and sugar are simmering, add the cranberries.
  • Return to a simmer.
  • Cook for 10 minutes.
  • The cranberries will begin to burst and pop.
  • Mash some of the berries with the back of a spoon.
  • Allow to cool in the pan.
  • Store in a covered container in the refrigerator until ready to use.

To add some taste you can use 5 gr of chopped jalapeno or 10 g of chopped New Mexico green chiles. Chopped pecans (suggested quantity: 30 g) will be good as well. To obtain a fruity aroma use orange zest and a squeeze of orange juice. If using peppers, add them with 5 minutes left in the cooking time.




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