There is better cranberry sauce made from scratch but this is tradition.

It cuts down on the tart taste of the cranberries.

… but man, I will throw handsful of dried or frozen cranberries into my sautéed Brussels sprouts, and I loooove my cranberry-orange muffins.

Guess I know what I’m baking this weekend.

Last edited Fri Nov 7, 2025, 11:24 PM - Edit history (1)

Now my wife makes a cranberry, apple and pear compote that’s delicious.

I put either dried or fresh in my oatmeal depending on my mood. The fresh need a little sweetness. I use either honey or artificial sweeteners.

Run through a food processor with an organic orange and a little natural sweetener, maybe a little splash of brandy. It's more like a relish but it's fantastic and I always make extra so I have it for days.

I can usually remember recipes that have only a few ingredients.

I will pass.

Not sure if that canned jellied stuff is even food.

Homemade with a dash of Grandmarnier.

A southern traditional dessert made with whole chopped cranberries, canned cranberry sauce (yum!), sugar, chopped pecans or walnuts and I think maybe lemon jello, then chilled overnight.

It was a tradition for our family Thanksgiving and Christmas dinners in middle Tennessee during my youth in the 50s and 60s and I really miss that!

I probably have mom's recipe stashed here somewhere......

Precious memories.....

I also love cranberry juice and juice cocktail (cranapple, etc.), especially when mixed with soda water.

blessing to you.

I now have a craving for cranberries. 🤗

She would make one bag of the fresh relish with orange, and another bag cooked. The recipes are on the bag. Then blend the two batches together.

I’m not sure about now. At any rate, half cooked and half raw.

Tis the food of the gods.

incorporating fresh cranberries, dried cranberries, chopped Granny smith apple, choppd candied orange peel, thin-sliced onion and spices.

Hum

I actually don't like it, but the fam sure does.

I cook it down with orange juice and cinnamon sugar.

I tried it, but was really grainy... as I suspected!

Next time I will peel the orange. Duh.

Some people believe too much in the power of a blender.

Love cranberries in any shape or form. I can't get enough of them.

My grandmother and mother always made them that way for holidays, and I follow the tradition. Jellied are second best and were served when chicken and noodles were on that day's menu.

With plenty of sugar. I usually also add a small-chunk chopped fresh pear, and some slivered almonds. I found out over the years that its better to add the sugar after the berries are drained.

I may try that. Thanks!

Thanksgiving. You gave me a new idea.

cranberries , sugar, and orange zest.

Cook fresh cranberries with sugar, oranges, water, along with cinnamon and small bit of cloves. Makes a nice slightly tart sauce.

So no cranberry anything for me. That's why cranberry juice is good for bladder infections and uti's but bad if you're prone to kidney stones.

son gets them too and I read the milk can also causse them. Take care of yourself. Love, Debbie.

All other times, I go for Ocean Spray Jellied cranberry sauce in a can -- but it has to be Ocean Spray.

One type I never cared for was my MIL's cranberry relish. It always seemed way too bitter to me. She would grind up raw cranberries with 3 oranges including the peel and add sugar. Maybe if it has less orange peel in it or if she didn't serve it in huge quantities (she gave everyone at the table a salad bowl full). It was just too much for me.

you very much woodsprite.

2 bags, cook one until the skin pops. Add 2 tablespoons maple syrup, then another whole bag of cranberries right in the pan. Lid tight and wait 10 minutes. Some cranberries are cooked more but the delight in the el'dente makes it all worth it. of course, adjust to your liking... maybe add a bit of orange juice to the cooking water, a bit more sweetener, maybe a wee bit of orange rind or apple chunks with a splash of cinnamon

Cut the lemon and the orange, peel on, in batches, and pulse them in your food processor to the size of medium dice. Then pulse the cranberries, also in small batches. Combine in a bowl, add sweetener of your choice, to taste. I prefer mine on the VERY tart side. Pomegranate arils, finely diced jalapeno (depending on guests' tolerance) chill for several hours, or even overnight. One can also add chopped nuts, although I never do. Visually appealing, and probably the healthiest thing on the menu.

After T-day, one can run any remaining relish through the food processor with cream cheese. Makes a wonderful spread for sandwiches, or thinned a bit, a great dip.

it is requested/expected when I go to our Friendsgiving Day potluck.

Cranberries are grown about 75 miles south of me.

I’m not a big cranberries liker but do have them in sauce and juice.

Sure hope our SNAP money comes in on the 12th

stock to it with celery and onion. Wonderful.

I cook them down to make a compote of sorts and use that as my topping for my breakfast bread. I buy bags and bags of them during this time and freeze for future use.
Breakfast …15 grain bread, 3 tablespoons peanut butter, sliced banana, topped with cranberry ‘jam’/compote.
It’s my everyday breakfast.

It took three nights of stringing them. Because popcorn was so much harder to string cuz it would sometimes crumble, I had to chastise my bf cuz his garland was cranberry heavy. After Christmas I packed it carefully between layers of tissue paper & managed to use it for two years. The next year the cranberries were like raisins & most of the popcorn had fallen off.

at my dinner don't like it.

1 Qt. cranberries
1 C. water
2 1/4 C. sugar
1 tsp. almond extract

Add cranberries to boiling water. Cover and cook until berries burst. Add sugar and boil a few minutes longer. Remove from heat and add flavoring. Spoon into jelly jars.

Naomi (my mom) usually used pint jars or larger because the family ate this sauce by the quart throughout the year and not only at the holiday season.
First published in Women's Assoc., 1st Congregational Church Cookbook, Sylvania, Ohio, 1951.

Super easy and quick to make. Even a Republican can do it.

Had this at a neighbor's turkey day and have been hooked on it ever since. Good on any kind of poultry and egg dish. Made with frozen cranberries, orange juice and zest, raisins and apple.

Cranberry, apple and orange salad that is absolutely to die for

Throw raw cranberries in a food processor with sugar, orange zest, and orange segments and grind them to small pieces. Refreshing and beats the jellied or cooked kind. Sorry!

I like canned whole berry more thsn jellied.

My chutney is made with:

Ingredients
2 12-ounce bags cranberries (about 6 cups)
3 cups sugar
2 medium oranges (unpeeled), chopped and seeded
1/2 cup finely chopped onion
1/4 cup raisins
1/4 cup toasted shelled pistachios (about 1 3/4 ounces)
8 dried figs, chopped
3 tablespoons finely chopped peeled fresh ginger
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cayenne pepper
1 teaspoon dry mustard

Step 1
Cook all ingredients in heavy large nonaluminum saucepan over medium-low heat, stirring until sugar dissolves. Increase heat and boil until cranberries pop, about 3 minutes. Spoon chutney into clean hot jar to 1/4 inch from top.* Immediately wipe rim clean using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining chutney. Arrange jars in large pot. Cover with boiling water by at least 1 inch. Cover pot and boil 15 minutes.

Step 2
Remove jars from water bath. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. Store in cool dry place up to 1 year. Refrigerate after opening. (If lid pops up, refrigerate chutney up to 6 months.)

Step 3
* If this chutney has not been processed in water bath, it will keep up to 6 months. Cover tightly and refrigerate.

My husband will only eat the jellied stuff in the shape of the can, so we have both for Thanksgiving.

Raw cranberries, onion, sour cream and horseradish ground up in a food processor. It has a kick. Also very good on turkey sandwiches. Unfortunately, I am the only one who likes it in my family.

I also like cooking cranberries down with sugar, water, orange segments, and replacing some of the water with orange juice.

As a kid I our family always had the canned stuff, either jellied or chunky. I like it and still eat if that’s what’s being served.

I like them in any form, but my favorite is jellied but with bits of berry mixed.
We're doing prime rib for Thanksgiving this year, but we'll still do cranberry sauce on the side.
The other sides, I haven't decided yet.

Another side dish.

My son-in-law is the only one in the family who likes it and he’s never complained.

She makes fresh cranberry sauce out of them plus confectioner’s sugar.