Homemade Cranberry Sauce – The Old Fashioned Way

How to make Cranberry Sauce.

My whole life, I thought cranberry sauce came from a can.  I never even considered making my own.  Then I met Mamaw.  After I tasted Mamaw’s homemade cranberries, I was hooked.  I would never go back to the can-shaped stuff again.

Mamaw taught me the old fashioned way to make cranberries.  It is so easy and wonderful.  Now, I make my own cranberry sauce for the holidays (and any other day I feel like it).

It is so simple and delicious.

The best part about making your own cranberry sauce is the popping.  After they cook for a few minutes, they begin to literally “pop.”  If your house is quiet, you can actually hear them popping……..  At least, I have been told that you can hear them popping.  I would not know.  If you lived in my house you would not know either………  Not Quiet.

We still know when the cranberries are popping because you can see it.  They swell up like miniature balloons just before the popping happens.  That’s when everyone descends on the pot and my cranberry sauce disappears.

To make this sweet/tart treasure you’ll need 1 bag (12oz) cranberries, lemon, lime juice (or any fruit juice you have), sugar, salt, and cinnamon.

Rinse the fresh cranberries and roll them into the pot.

Add zest and juice from 1 lemon.

Add 1/2 Cup lime juice (you can use any juice you have on hand:  orange, cranberry, pineapple, etc).  Fresh squeezed is the best – but bottled works just fine too.

Add 1 cup sugar (I use cane juice crystals).  Mamaw uses 1 1/2 cups sugar for her sauce.  I cut back the sugar a bit.

Then add 1/4 tsp cinnamon & 1/2 tsp salt.  I asked Mamaw why she added the cinnamon.  She said, “Because it makes it good.”

So, now you know.

Bring to a simmer.  This is a good time to taste your liquid and see if you like it.  If you want yours sweeter, throw in a little more sugar.

This is where the fun comes in.  You can leave it in this pot and cook for 20 minutes – then you’re done.  Easy, Quick, simple.

Cranberry sauce perfection!

Cranberries cook much slower in a crock pot, so you won’t miss the “popping.”

OR

If you want a little fun, pour the cranberry mixture into a crock-pot.  This will cook the cranberries much slower.  And, you won’t miss the popping!  Wait an hour & check the cranberries.  Cool one off & eat it.  If they are on the verge of popping, there will be an explosion in your mouth.  So fun!

This is when the invasion happens in the kitchen.  Everyone loves to eat popping cranberries!

POP! POP! POP!

If you have any cranberry sauce left, transfer to a jar for serving.  If you like cold cranberry sauce, stick it in the fridge to cool.

I had some extra.

So, I put new lids & rings on the jars and dropped them into a water bath.  Processed for 10 minutes & I have canned cranberry sauce to eat later or give away.  Festive!

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Print Recipe

Homemade Cranberry Sauce

Making fresh cranberry sauce is simple and fast. This recipe is perfectly sweet and tart. It makes a delightful addition to any savory meal.

Course

Condiments & Spreads, Preserves, Side Dish

Cuisine

Canning, Jam & Preserves, Jelly, sauces and dips

Servings

people

Ingredients

• 1 bag cranberries
• 1 zest & juice lemon
• 1/2 cup lime juice or any other citrus juice
• 1 1/2 cups cane sugar start with 1 cup and sweeten to your taste
• 1/4 tsp cinnamon
• 1/4 tsp Salt

Course Condiments & Spreads, Preserves, Side Dish Cuisine Canning, Jam & Preserves, Jelly, sauces and dips Servings people Ingredients 1 bag cranberries 1 zest & juice lemon 1/2 cup lime juice or any other citrus juice 1 1/2 cups cane sugar start with 1 cup and sweeten to your taste 1/4 tsp cinnamon 1/4 tsp Salt

Recipe Notes

Rinse cranberries.  Place in sauce-pan.  Add zest and juice of lemon.  Add 1/2 cup of lime juice (or any citrus juice).  Add  sugar, cinnamon & salt.  Stir together.  Bring to boil.  Simmer about 15-20 minutes, or until thickened.  Chill and serve.

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