I made a great sauce 2 years ago & lost the recipe.
Last year’s sauce was mediocre, at best.
Any really great ones, out there?
Nothing fancy. Just the ol’ traditional sauce… Cheers!!!
Cranberry Sauce
1 pkg cranberries rinsed & culled
1 orange cut into 8 pieces including peel (remove seeds)
1 apple cored
1 c sugar
mix in food processor then add sugar and refrigerate. Add more sugar to taste.
I’ve made Sean Paxton (The Homebrewchef)'s Cranberry Wit sauce a few times now and its awesome and a big hit
I might try this as well.
I just did the ol’ standby on the stovetop
1 cup water
1 cup sugar
12 ounces cranberries
1 orange (juice and peel)
Boil sugar and water, add cranberries and orange zest and juice. Cook until desired consistency is reached.
I start with a basic cranberry sauce recipe…
12 oz. cranberries
1 c. water
1 c. sugar (I like brown sugar)
Bring sugar and water to a boil, add cranberries, return to boil, simmer for 10 min.
Usually I add orange zest and use orange juice for part of the water. You can chop up some jalapenos and add them. Whatever strikes your fancy. You can also reserve about 1/2 c. of the cranberries and add them at the very end of the boil for more texture.
This is basically my Mom’s recipe. Nicely bitter with an underlying sweetness. It’s best fresh but with at least a few hours to blend.
Paul
this is my recipe.
24 oz whole cranberries, two bags
1 apple, cored, peeled & chopped
1 orange, zest and juice
1 1/2 cups white sugar
1/2 cup brown sugar
1 cup water
1 cup frozen apple juice concentrate, thawed
1/4 tsp ginger
1/4 tsp allspice
Put it all in a big pot, heat gently until sugar has dissolved, then boil for 10 mins, transfer to mason jars and can accordingly. Makes 3 pints.
*edited for my doh moment
yeah, baby, this is the bomb…
Cranberry Sauce with Port & Tangerines
1 (12-ounce) bag fresh or frozen cranberries
1/2 cup sugar
1/2 cup ruby Port
3 (3- by 1/2-inch) strips tangerine zest
1/3 cup tangerine juice (from about 2 tangerines)
Bring cranberries, sugar, Port, and zest to a simmer in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Simmer, uncovered, stirring occasionally, until cranberries burst, about 12 minutes. Remove from heat and stir in juice. Cool completely. Cranberry sauce can be made 1 week ahead and chilled in an airtight container
I’ve also made a variation where I subbed 1/2 cup of reposado tequila & 1/4 cointreau for the port. Both are good, and were liked by everyone at the table, but I think the port version is the better of the two. If I recall, the original recipe called for 3/4 cup sugar, but still plenty sweet with 1/2 cup. You might want to do both, or a double batch of the port version - great with leftovers!
I usually use one of the normal recipes like denny posted, but this year, I am going to steal the Cranberry Sauce recipe from Chuckanut Brewing company up in Bellingham. It was posted on craftbeer.com. Unfortunately, I can’t get a hold of their alt, so I think I am going to use a combination of my Brown ale and my Porter in my recipe.
The Cranberry Sauce is number 3 on the list, and I think I might try the Smoked Porter Apple Crisp (4th) sometime this winter as well.
We do this:
3 cups of rinsed cranberries
1 cup of frozen apple juice concentrate
2 Tbs sugar
Bring to a simmer for 10 minutes until the berries all pop (you can help with a spoon if it’s taking too long). Take it off the heat and stir in a shot of whiskey (or dark rum or brandy or tequila or whatever. or not.)
It gets super think and gelled. Very nice.
Oh, and the recipe for my father in law is - open the can and dump it into a dish, leaving it in can shape. 
It’s the ridges that make the presentation perfect :D
It’s a thing of beauty!
I grew up thinking cranberries were can shaped, that’s the only form I saw them in until I moved out of my parent’s house.
Too funny!
I made the cranberry witbier sauce from Sean Paxton’s site http://www.homebrewchef.com/CranberryWitSauce.html and it is tasting really good. I added some toasted nuts and some raisins to it for texture. And a touch of chili pepper.
Yep, me too. Although my mom would usually slice up a portion of the cylinder for a little extra flair.
didn’t write down what I did, but…
1 package of cranberries
a little lemon juice
some brown sugar
a shot of maple syrup
5 or 6 pieces of candied ginger.
simmer until I remembered about it again, stirred it up till everything except the ginger fell apart served. yummy.
My wife who has never like cranberry sauce had seconds.
More of a cranberry relish than a sauce I guess but here you go…
1 package cranberries
1/2 of an orange with the peel still on
1 cup of sugar.
Put cranberries and orange in a food processor and chop
Stir in sugar and refrigerate overnight.
This is great as a side but I LOVE it on Turkey sandwiches!!!