Cranberry Sauce

SUBMITTED BY: Toni PHOTO BY: IVORYQUEEN

"A Thanksgiving classic. Originally submitted to ThanksgivingRecipe.com."

SERVINGS & SCALING

Original recipe yield: 8 - 12 servings

USMETRIC

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INGREDIENTS

12 ounces cranberries
1 cup white sugar
1 cup orange juice

READ REVIEWS (129)

DIRECTIONS

In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

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REVIEWS

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Reviewed on Nov. 18, 2006 by Liza

I mixed this recipe with another one I use. I boiled the cranberries and sugar in 1/2 cup OJ and 1/2 cup unsweetened pineapple juice until they popped. Then I added 6 oz. of fresh raspberries and mashed the whole thing. Finally, I added 1/4 cup grand marinier, a 14 oz. can of crushed pineapple (drained), and some crushed peacans. I cooked the mixture on medium heat until thickened, and refrigerated overnight. Yum!

10 users found this review helpful

Reviewed on Oct. 7, 2007 by Ken Dowhaniuk

To give it a little more flavour I added only 3/4 of a cup of orange juice and after it was cooked I added 1/4 cup of Grand Marnier. MMMMMMMMMMMMMM.

7 users found this review helpful

Reviewed on Dec. 24, 2002 by AMurphy

I made this recipe this Thanksgiving, but changed it slightly. I added about 1 tsp grated orange rind and after the berrys were cooked down I added about 1/8 cup of Grand Marinier. Not too many of my family like cranberries in any shape for form, but my nephew ( 13 years old ) loved it and asked to take some home. I loved it and even put it on top of my oatmeal the next morning. The juice was wonderful. I would make it again.

7 users found this review helpful

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