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Cranberry Sauce
SUBMITTED BY:
Toni
PHOTO BY:
REDNECKWOMAN
"A Thanksgiving classic. Originally submitted to ThanksgivingRecipe.com."
RECIPE RATING:
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SERVINGS
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Servings
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METRIC
INGREDIENTS (
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12 ounces cranberries
1 cup white sugar
1 cup orange juice
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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
Reviewed on Nov. 12, 2007 by LEXIANDJACK
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LEXIANDJACK
Nov. 12, 2007
Okay, after nearly 31 years of cooking, my search for the "definitive" cranberry sauce recipe is over! This recipe is fantastic!! I doubled it, split the sugar between half white and half brown and added 1/2 teaspoon of cinnamon (next time I will take that down to 1/4 teaspoon). I cooked this for almost 20 minutes. This was the best cranberry sauce I have ever had! I used to just resort to canned because I never seemed to be able to make a "good" cranberry sauce. Toni, thank you for sharing this recipe, it was another huge hit on our Thanksgiving table this past weekend. (We had to celebrate early this year.)
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134 users found this review helpful
Okay, after nearly 31 years of cooking, my search for the "definitive" cranberry sauce recipe...
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Reviewed on Dec. 14, 2006 by angela
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angela
Dec. 14, 2006
This is so good! I am a big fan of the canned jellied cranberry sauce, but now I am a convert. Never again will I buy cranberry sauce, I will always make it. This was so easy to make...and SO DELICIOUS! And yes,cranberries do pop when boiled, so put the splatter guard on and let the kids listen. I let them cook longer than 10 minutes just so it would get a little thicker, but after it is cooled it does thicken up more. While they were boiling I gave them a good mash or two with my potato masher and the consistency was perfect. Thank you Toni!
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69 users found this review helpful
This is so good! I am a big fan of the canned jellied cranberry sauce, but now I am a...
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Reviewed on Nov. 18, 2006 by
Liza
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Liza
Nov. 18, 2006
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!
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65 users found this review helpful
I mixed this recipe with another one I use. I boiled the cranberries and sugar in 1/2 cup OJ...
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Reviewed on Nov. 23, 2006 by claudygirl
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claudygirl
Nov. 23, 2006
I was frantic for a quick and easy recipe as my other cranberry did not turn out as expected. I chose this one. As most of the reviewers pointed out, this was runny, but the flavor was great and the color was beautiful. Adding a touch of grand marnier is ingenious. If you want a more gelled sauce, simply cut the OJ to 1/2 cup! Once they start popping mash them with the back of a spoon. This will gel in just a few hours in the fridge. As it is, it is more of a delicious cranberry preserve - very spreadable for sandwiches!
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32 users found this review helpful
I was frantic for a quick and easy recipe as my other cranberry did not turn out as expected. ...
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Reviewed on Dec. 24, 2002 by AMurphy
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AMurphy
Dec. 24, 2002
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.
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30 users found this review helpful
I made this recipe this Thanksgiving, but changed it slightly. I added about 1 tsp grated...
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Reviewed on Nov. 13, 2007 by SommerB
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SommerB
Nov. 13, 2007
Great recipe. If you like it on the thick side like me I would recommend cooking it a bit longer.
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27 users found this review helpful
Great recipe. If you like it on the thick side like me I would recommend cooking it a bit longer.
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Reviewed on Oct. 7, 2007 by Ken Dowhaniuk
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Ken Dowhaniuk
Oct. 7, 2007
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.
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19 users found this review helpful
To give it a little more flavour I added only 3/4 of a cup of orange juice and after it was...
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Reviewed on Nov. 28, 2005 by
Veggirl555
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Veggirl555
Nov. 28, 2005
Delicious! I will never buy canned sauce again. This was sooooo easy and sooooo tasty. Get ready for compliments when you make this simple dish. I used frozen cranberries that had been thawed. I also poured mine into a blender and pulsed it 3 times and then chilled it in the fridge. Delicious!
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15 users found this review helpful
Delicious! I will never buy canned sauce again. This was sooooo easy and sooooo tasty. Get...
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Reviewed on Dec. 27, 2004 by
Lesley
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Lesley
Dec. 27, 2004
This recipe was really tasty! I cooked it until most of the cranberries popped, and mashed it up a bit and left them in, and it was fantastic! Thank you :)
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15 users found this review helpful
This recipe was really tasty! I cooked it until most of the cranberries popped, and mashed it...
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Reviewed on Dec. 15, 2002 by darcyv
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darcyv
Dec. 15, 2002
At Thanksgiving, my 70 year old father said this was "just like mom used to make". It doesn't get any better than that!
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15 users found this review helpful
At Thanksgiving, my 70 year old father said this was "just like mom used to make". It doesn't...
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