RECIPE: Holiday Cranberry Sauce | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Holiday Cranberry Sauce | The Nibble Webzine Of Food Adventures
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RECIPE: Holiday Cranberry Sauce

It’s easy to make from scratch. Photo
by M. Sheldrake | IST.

Whether you’re planning a duck, goose, ham or turkey for Christmas, make your own delicious cranberry sauce as a side. It’s easy, and tastes so much better than store-bought.



  • 1 pound frozen or fresh cranberries
  • Juice of 2 navel oranges
  • 2 tablespoons brown sugar
  • 3 tablespoons honey (more if needed)
  • ¼ cup Bourbon (optional)
  • 1 teaspoon kosher salt
  • Juice of 1 lemon
  • 1 cinnamon stick
  • 1 jalapeño, finely minced

1. Wash cranberries under cold water and place in a sauce pan with brown sugar, cinnamon stick, half the orange juice, salt, jalapeño and bourbon.

2. Bring mixture to boil on high heat, then maintain a simmer on low heat. The cranberries should pop and break down.

3. When the orange juice has reduced by half (about 5 minutes), add the second half of the orange juice. If the orange juice reduces too quickly before the cranberries fully break down, you can simply add water, about 2 tablespoons at a time, until the cranberries pop and resemble jam.

4. Strain the mixture through a strainer, to separate the skins and stems. Push the mixture through with the back of a spoon.

5. Place back in pan, stir and taste. If the sauce is still acidic, add honey 1 tablespoon at a time. You may not need all the honey.

6. Add a few drops of lemon juice to brighten up the cranberry sauce.

7. It’s ready to serve!


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