| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound cranberries (fresh or frozen)
- 2 cups sugar
- 1/2 cup tart cherry juice
- 1/2 cup dried cherries
- 1 sprig rosemary
- Kosher salt
Instructions
- Combine the cranberries, sugar, 1 1/2 cups water, the cherry juice, dried cherries, rosemary and a pinch of salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Let cool slightly. Discard the rosemary sprig.
- Puree the sauce in a blender until smooth. Strain through a fine-mesh sieve into a serving dish, pressing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours or overnight.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 350 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 4 g |
| Sugar | 81 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 412 mg |
Reviews
My family loved the end result so much they want me to do jellies and jams now.
This will be the third or fourth Thanksgiving that I’ve used this recipe for our family’s menu. Everyone loves it during the dinner, and then smearing it on Thanksgiving sandwiches in the following days. For a jellied cranberry sauce, it is the best I’ve ever had. I did add a half an envelope of unflavored gelatin the first time, to ensure it set – but found in subsequent years that this step was unnecessary. It’s perfect just the way it’s written up!
Great!
Used for Thanksgiving. Everyone raved about it and requested it for Christmas.
This recipe is amazing. I forgot the salt, omitted the rosemary, and chose to use the tart version of dried cherries as the recipe didn’t specify. My cranberries were Dole frozen (left to thaw in the fridge) and my tart cherry juice and dried cherries both came from Trader Joes. I grew up on the canned Ocean Spray version of jellied cranberry sauce and found this recipe to be a better balance of sweet and tart and everyone loved it. This was my first time hosting Thanksgiving dinner and being able to make cranberry sauce from scratch was important to me.
my family couldn’t stop faving about this recipe. They loved it!
This is the best cranberry sauce I’ve ever made. However, I kept the cranberries – did not put them through the sieve. My family raved about this sauce!
I never made cranberry sauce from scratch before and this was my first attempt. It was simple to make and was excellent! We did not want to have chunks of cranberry and this was perfect.