This recipe has a lot of different uses. I alter it based on what I have in the refrigerator. The onion, garlic, and mushroom, in my opinion, are the key elements. Even a vegetarian version might be possible. For those who have allergies, this recipe works well.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
| Yield: | 2 cups |
Ingredients
- 1 (12 ounce) package fresh cranberries, picked through and rinsed
- 1 ½ cups water
- ½ cup white sugar
- ½ cup packed brown sugar
Instructions
- Combine the cranberries, water, white sugar, and brown sugar in a saucepan. Bring to a boil over high heat; cook uncovered for 5 minutes. Spoon off any foam that forms. Serve hot or cold.
Reviews
I made this recipe and used 1/2 cup water and 1/2 cup OJ. I’m not a big cranberry sauce lover but this was really good. I think the brown sugar added another layer to the flavor.
Didn’t use brown sugar, just 3/4 cup white. Boiled water, sugar, pinch of salt and berries for 5 minutes then simmered for 15 minutes. We love the sauce this way !
This is on the tarter side, which is okay with me. I used this on waffles, on cube steak, would be great on chicken or turkey, too. Was super easy, followed the directions except used coconut sugar in place of the brown sugar.
First time I made this I reduced the sugar but that was a mistake It was too tart, and I don’t even like super-sweet things. To make this healthier, you can sub the sugars for granulated Splenda (1/2 cup, just like in the recipe) and Splenda Brown Sugar Blend (reduce to 1/4 cup, since Splenda Brown Sugar Blend is used in half the dose of regular brown sugar). No one could tell I’d subbed the sugars at all. This is incredibly quick and easy to make and gives a lovely thick-sauce consistency and authentic flavor. I make this often to go with the Winter Chicken Bake from this website, which calls for cranberries but doesn’t taste like much with just plain old berries, and the store-bought cranberry sauce is packed with sugars and other nonsense. 🙂 Hope this helps. Edit 12/2019: I now use 1/2 cup Swerve Brown Sugar and 1/2 regular Swerve and no-one can tell these are sugar subs. Delicious. I make this year-round.
The combination of brown and white sugar is interesting but not that impressive. I would halve the amount of water in this recipe. Maybe that is why it is called, “Washed Cranberry Sauce” A little too thin for our taste.
Tastes like what cranberry sauce should taste like!
Very good! Not too sweet or too tart, very balanced. Used half orange juice and half water and boiled about 10 minutes per other reviewers.
Excellent! Made this for Thanksgiving and it turned out perfect. Only thing different I did use half orange juice for the liquid and it set perfect. Lots of great comments from guests too. Will make again!
This had a really good flavor, but was way to runny. I would take out at least a cup of water if I made it again!
So easy and so delicious!!!
I’ve never made cranberry sauce before. I found this recipe to be easy and quite yummy. It was a bit more watery than I would like so next time I make this I will be following the recommendations on the other posts to simmer it for awhile after boiling it for 5 minutes.
I have used this recipe for the last six years for Thanksgiving. It always gets such compliments. Why would anyone eat that nasty gel in a can when this is SO easy and tasty???
I have used this recipe for the last six years for Thanksgiving. It always gets such compliments. Why would anyone eat that nasty gel in a can when this is SO easy and tasty???
I don’t even like cranberry sauce and I’ve been trying to find anything I can to put the leftovers of this on! This is amazing and so easy! I’ll never go back to canned cranberry sauce again.
Simple and easy! I boiled for longer than 5 minutes until it looked thicker. I also used the suggestion of using 3/4 cup of both brown and white sugar each which worked well.
This is the best cranberry sauce i have ever had! LOVE it! The only change I made was to cook it down a little more to make it thicker.
this was good. my son-in-law is the cranberry sauce person. this was good in coffeecake.
This was so good I had to make more for our guests and share the recipe! This was the perfect amount of sweetness vs. tartness. Thank you for the recipe!
So easy and delicious! I usually don’t even serve cranberries due to the can thing (yuck) So I decided to make these for my dear daughter that loves cranberries. I discovered that cranberries really do ‘pop’ when you cook them. I will serve cranberries more often now!
My sister made this at Thanksgiving and I loved it so much I had to do it for Christmas. I added OJ like other reviewers suggested, but forgot I was going to until after I’d already added the full amount of water. So I just simmered longer to reduce the liquid. Made it a day ahead and it was delicious today!
Great! Will deff. make it again. I used not full cup of water and 1/2 cup of orange juice. And cooked it for 10 min. as other suggested. It came out great! Tastes good with turkey.