"This is my recipe for a very tasty and unique cranberry sauce. It was this recipe that converted my 'we only want the jellied sauce in can' family into homemade cranberry sauce lovers. This sauce is best if made a day ahead and can be served either warm or cold. (I prefer warm, but my family is partial to cold)." — Connie
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1 (12 ounce) package
This is wonderful! I added a bit more sugar and used half fresh blueberries and half fresh raspberries. It not only tasted great, but looked beautiful. My kids ate it alone, without the turkey and asked for more until it was gone. A huge hit.
Made this for Christmas and it went over pretty well. I had to add extra sugar -- pretty much double -- to get it sweet enough that it didn't make you pucker when you ate it. Or, to get it on par with the canned stuff. The only thing I didn't like about making this (which has nothing to do with the recipe itself) is that the skins came off many of the cranberries and often we'd get a mouth full of skins which wasn't terribly pleasant. Could be that I overcooked them. Anyway -- it's a nice change for cranberry sauce but I'll keep trying new recipes -- this isn't the be all and end all.
HELPFUL TIPS WHILE MAKING THIS: I definitely had to take the advice of another reviewer and add 1C of sugar. All the other cranberry sauce recipes on here call for 1C as well, so it's not as alarming as one may think. Otherwise, it is WAY too tart. Know that when they say the cranberries will POP ...they literally mean pop, so it may be best to not wear white or stand so close to the pot ;) Otherwise, this was delicious and a nice twist to the normal cranberry sauce. I've got to admit that my husband thought there was too much cinnamon, but he is one of those people who are sensitive to seasonings (loves them but hates when one overwhelms a recipe). Personally, I thought it was perfect!!!
This was the first time I tried to make a homemade cranberry sauce and it was a HUGE success. Both families were raving about it anf it was so simple. I did add an extra 1/2 cup of sugar and it cut the bitter taste down perfectly. This is going in my "use again" recipe box. THANKS!!
This is super easy to make, and it is a HUGE hit everywhere I take it. It is the perfect combonation of Sweet and Tart! The recipe is perfect as-is!
Excellent. I used frozen blueberries. Use ALL the spices, it really helps. In order for the flavors to "blend", be sure to squish the cranberries to be sure the skins are all popped. Also, it tastes better after "resting" for a day or two to allow the flavors to blend. It was a wonderful, tangy-tart cranberry sauce. I made a second batch and froze in small portions to use for sandwiches and weeknight meals.
This was wonderful! Instant family tradition, I don't think we'll have a Thanksgiving again without this. I can't beleive how -easy- it was. Just don't forget to pick over the cranberries. Also, I used a cup of orange juice instead of water, and really liked the flavor it added. It was a little bit tart for my taste, though others loved it as-is; next year I'll probably add a bit more sugar. But it was wonderful, thank you Connie!
Absolutely wonderful. I read the reviews and added and additional 1/4c of sugar. I also waited until the sauce cooled a bit before adding the blueberries. Tasted wonderful and looked great on the table. Definately a recipe that I will use each year. Thanks!!
* Percent Daily Values are based on a 2,000 calorie diet.
Blue Cranberry Sauce
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 82
** Calories from Fat: 2
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