Cranberry Sauce


Here’s the 2008 version of my homemade cranberry sauce. I replaced last year’s Splenda with a more natural brown sugar. Just a warning, I make it pretty tart to keep the sugar low so if you like yours sweet, you’ll want to double or triple the sugar! Serve this over yogurt (the best way!), stirred into oatmeal or just plain with granola on top.


  • 16 oz fresh cranberries
  • 1.5 cups water
  • 1/4 cup brown sugar
  • Seasonings to taste: cinnamon, vanilla, cloves, etc.


Combine water, berries + brown sugar in a medium pot. Turn heat to medium high and bring to a boil.


Once boiling (it took me about 10 minutes to reach this point), reduce heat to medium and change to a light boil. Cover to avoid splattering. WATCH POT because may boil over!!!!!!! Remove lid and stir every 5-8 minutes to keep from sticking to the bottom.


Simmer for about 20 minutes until sauce has thickened. Stir in seasonings in the last few minutes of cooking.


Thickened consistency. At this point, remove from heat and let cool. Sauce should thicken a bit more.


Makes about 2.25 cups. Each quarter cup serving is about 40 kcal with 2 grams of fiber.

{ 12 comments… read them below or add one }

1 kristen December 28, 2007 at 7:11 pm

Try adding walnuts!! It gives a wonderful crunch…plus its good for you!!


2 Therese April 3, 2008 at 3:53 pm

If you want to try a more natural version of this, substitute maple syrup or honey for the white sugar or splenda. I have tried both and they tasted wonderful.


3 Kath April 3, 2008 at 4:57 pm

Thanks Therese,
Sometimes I don’t any any sweetener – it’s still delicious!



4 dohfiddle September 4, 2008 at 12:25 pm

Sounds and looks delicious I will give it a go this weekend


5 Helen October 6, 2008 at 3:43 pm

I cooked my cranberries with spelenda it did not jell any sugestions


6 Kath October 6, 2008 at 3:48 pm

Helen ,
I would guess you either under or over cooked your berries. Perhaps try the timing on my method described above? It’s not really supposed to gel like the canned stuff – it’s more of a loose jello fruit salad texture.



7 Beadie October 19, 2008 at 12:53 pm

Yum, I actually bought some cranberries at TJ’s that I planned to make sauce with. How did you know I needed this recipe today? :)


8 Betty October 19, 2008 at 4:45 pm

Looks good! I like to add a finely diced apple to mine. Helen, the natural pectin in the apple helps to create the texture you are after. I also add the zest and juice of one orange; love that cranberry-orange combo. I plan to try replacing the sugar with agave nectar this year. It’s got a lower GI and less calories than sugar (it’s a fructose as opposed to sucrose) and it has none of that artificial flavor that splenda has.


9 Sam October 28, 2008 at 2:17 pm

Oh my goodness – this recipe is soooooo tasty. I purchased fresh cranberries at TJ the other day with this recipe in mind. I couldn’t wait to give it a try. It was very easy and the results are great. I am eating it over greek yogurt as I write this – yum yum :) Kath – thanks so much for sharing another fabulous recipe. You rock!


10 Sarah November 20, 2008 at 1:39 pm

I am going to make this for my family’s Thanksgiving this year! It will be the first time they’ve eaten something other than cranberry sauce out of the can, thank goodness :)


11 Jessica December 1, 2009 at 7:32 pm

by far the best cranberry sauce ever…i have been eating on it for a week…..its best on bagels with peanut butter …………yum yum


12 Sarah R December 13, 2009 at 8:50 pm

I’ve made this recipe twice just in the last few weeks! So yummy! Although, tonight I used a wooden spoon that is now a nice magenta color–whoops!


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