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Cranberry Sauce


Adapted from Betty Crocker Cookbook

fresh grated orange may be added to cooked cranberries

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Rate this recipe 4.6/5 (7 Votes)


  • 16 ounce bag cranberries, rinsed and picked through for stems or debris
  • 2 cups water
  • 2 cups sugar


Cooking time 20mins
Adapted from


Step 1

In a medium size saucepan or enameled cast iron pot, boil the water with the sugar on medium temperature for five minutes. Tumble in the cranberries, stir, cook for another seven to ten minutes, approximately, on medium heat, stirring intermittently as the berries begin to pop, and as they break down into a chunky sauce texture. Turn off heat, cool for ten minutes then transfer to a container and refrigerate.

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