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Cranberry Sauce


I had this marvelous cranberry sauce about 5 years ago at a friends house. Since I have Diabetes, I substituted Splenda for an equal amount of could switch back if you like. I love this recipe and make it every year at Thanksgiving. It's best if you make it several days ahead to allow the flavors to blend. It's a step above the "norm

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  • 4 cups fresh cranberries, picked over & rinsed
  • 2 cups Splenda sugar substitute or 2 cups sugar
  • 6 tablespoons water
  • 6 tablespoons fresh orange juice
  • 1/4 teaspoon salt
  • 2 inches fresh ginger, peeled & cut in 3 pieces ( if you don't have fresh ginger, add 1/2 tsp ground ginger with other spices)
  • 1 orange, zest of
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon allspice


Servings 3
Adapted from


Step 1

1.Mix together in large pot, cranberries, sugar (or Splenda), water& juice, salt, ginger pieces (not ground) and orange zest.

2.Bring to boil and cook about 10 minutes or until all berries have burst.

3.Remove from heat and allow to cool 1/2 hour.

4.Remove ginger pieces and add cinnamon, ground cloves and all spice.

5.Blend thoroughly and allow to cool completely.

6.Put in covered bowl and refrigerate until ready to use.

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