This rich, spicy festive sauce pairs well with everything from toast to turkey. While you’re not looking, some folks sneakily eat it with a spoon! There will be leftovers from this recipe until spring.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 7 |
| Yield: | 7 cups |
Ingredients
- 2 cups apple cider
- 1 ½ cups white sugar
- ½ cup packed dark brown sugar
- 2 ½ teaspoons ground allspice
- ¾ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 (12 ounce) bags fresh or frozen cranberries
Instructions
- In a saucepan, stir together the apple cider, white sugar, brown sugar, allspice, cloves, nutmeg and cranberries. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, until most of the cranberries have popped. Continue cooking until the consistency is thick.
- Ladle into sterile jars to within 1/2 inch of the rim, seal with lids and rings. Process in a simmering water bath for 10 to 15 minutes to seal, or just transfer to containers, cool, and refrigerate. It will last at least a week if it can escape being gobbled up!
- Check with your local extension for up to date safety information on canning and preserving specific to your area.
Reviews
this recipe is wonderful as it is. On occasion, I’ll take a portion and add horseradiish to use on hot dogs, pork and so on . Just wonderful!!!!
I’ve been making this cranberry sauce for years, and it’s a huge hit every year. Several of my friends and family now also make this cranberry sauce for their holidays, too. I do back off the cloves just a tiny bit, but that’s only because my MIL requested it. Otherwise, it’s perfect!
I have been making this recipe every thanksgiving for the past 5 years and it’s a hit every time! It’s very easy.. I would just suggest making it the day before you need it ready… It’s best when chilled over night.
This recipe is a huge hit for Thanksgiving. It makes a lot of cranberry sauce, so I would either cut the recipe in half, or even better, freeze some to be used for Christmas or in other recipes. I like my cranberry sauce a little more tart, so I only used 1 cup of sugar. Instead, I added a 1/2 cup or orange juice and zest from one orange. Yum!
This recipe really represents the holidays for me. Its spice and warmth compliments any meal! I have tried many other cranberry sauces to my father and fiancés dismay but always seem to come back to this one. I use apple juice instead of cider and I never seem to have cloves in my pantry so I usually just use cinnamon and it turns out fantastic every time. Great recipe!
This was too fancy. It just tasted like everything else at Thanksgiving with the spices. I thought I would love it, but opted for the regular cranberries-sugar-water version for this year after making this last year.
Took this to dinner party, and the girls really liked it. I just cut down a little on the cloves and allspice. Delicious on turkey sandwiches. A keeper.
Amazing! I’ve never, ever, enjoyed cranberry sauce with my turkey, but now I don’t think I want to eat turkey without it! I was a little concerned about the amount of allspice, but went with it anyways, and was so glad I did! I added some thawed, frozen dark cherries. Next time I may hold back a little of the sugar, but then again, maybe not. Thanks for a new favorite!!
This is THE best cranberry sauce I’ve ever tasted! I just made it for the 4th time and tried to change it up a bit with some dried apricots…we’ll see how that turns out! I love the cranberry sauce on brie, on salmon and especially turkey sandwiches. Thank you Hazel!!
Like everyone I thought this was very easy and my family loved it. The nutritional benefits are also worth the little bit of extra time. I will never buy the canned stuff again. Oh and I also used cinnamon.
This sauce is amazing!! Makes me wonder how I ever ate the canned stuff. Thanks for the wonderful recipe.
I had a large Christmas party the other night and I made this for the party. WOW what a response. The flavor was fantastic would not change a thing. Thank you for the VERY BEST Cranberry Sauce EVER. Will use this recipe forever. Thank you again.
I loved this sauce! I didn’t need that much sauce, so I halved the recipe but it definately dissapeared quickly! The cloves were a bit strong, but I was looking for a spicey sauce so it it did nicely. If your not a fan of cloves, I would cut the amount in half.
I made this cranberry sauce, but did not have any apple cider, so improvised a little and used a little red wine instead. It was the surprise hit of our Thanksgiving get together!
I have made this for the second time, and it keeps getting better. I only had apple juice on hand this time, which sufficed fine. I really suggest using all seasonings to taste. For me, the recipe calls for way to much all spice, so I cut way back.
This will be my recipe of choice from now on for Cranberry Sauce. Absolutely delicious!
My first time making cranberry sauce. Had I known it was this easy to make I would have done this decades ago. Much better than store bought and I would have rated it a 5 star but I’m not real crazy about cloves and to me a little less on the cloves or no cloves would have been better.
I served this cranberry sauce along side my Thanksgiving turkey. Let me tell you, it was delicious! The tart/sweetness of the sauce was a great compliment to the meat. I imagine this would be yummy on pork as well. FYI-I was out of allspice so I substituted cinnamon.
Very good flavor, and about as easy to make as a box of macaroni and cheese! I cut the recipe in, since I didn’t really need enough to last until Spring…just enough to last until Thanksgiving! Also, I let mine cool and put it into a freezer container instead.