Wednesday, January 6, 2010

Cape Cod Cranberry Sauce

I started this tradition several years ago with my family and a few close friends. Every Thanksgiving I make the sauce and distribute it to a few adoring fans. One friend carried it with her on a trip to Paris for the Thanksgiving dinner she prepared while on vacation. A dear friend in Connecticut tells me that it's just not Thanksgiving without the sauce. My hairdresser in NYC has made it a special part of her holiday meal. I love doing it because it brings me a little bit closer to people that I don't see nearly as often as I would like to.

While you can make just enough for the holiday by cutting the recipe in half, I like to make a larger batch and process it in Mason jars so we can enjoy it throughout the winter. It's a great accompaniment to chicken and pork. Recently, I tried it on a piece of toast with peanut butter and it was pretty good, so I'm sure not a drop will go to waste. 

Homemade Cranberry Sauce
48oz cranberries (4 - 12oz bags)
2 cups sugar (use 1 cup if you like a more tart sauce)
3 cups orange juice
3 oranges peeled and cut into small pieces
Rind of one orange (diced)
3 - 1 Qt ball jars or 6 pint jars with lids and bands

Wash the cranberries and remove any stems or small leaves.

Place in a heavy stockpot.  Add sugar, orange juice, oranges and chopped orange rind.

Bring to a boil and let simmer at a slow boil until the cranberries are very soft.  Some will pop.

Pour into prepared ball jars following directions included with the jars, leaving about 1/2 inch at the top of the jar. (Photo below was taken by Ally Iseman)

Place prepared jars into the water bath and fill until the jar lids are covered with water. Bring to a boil and simmer for 15 minutes.

Remove and allow to cool.  Tighten the bands on the jars.  Cranberry sauce may be stored in a cool place for 10-12 months.  They make a wonderful gift.  Just wrap them in cello and tie with a ribbon.

Waiting for pick-up.


  1. Great idea, Laurie! When I met my husband, he ate only dreadful canned stuff (not even with cranberries, but jelly!) I have broken his mother's Thanksgiving tradition a few years ago and now he loves my cranberry sauce:)
    I don't have a favorite yet, but this looks really good (we just happen to have some tangerines waiting to be used:)
    Have a great holiday!

  2. Lana,
    Yes, I have a few family member that prefer the one that slides out of the can. LOL. I also have a cranberry chutney recipe from my mother in law that I have yet to try. I'll try and make that and post it soon.