Homemade cranberry sauce recipes

This year for Thanksgiving and Christmas, instead of opening up a can of jellied cranberry sauce, why not simply make your own? Homemade cranberry sauce tastes far better than the canned stuff – and the variations you can create are near endless.

Homemade cranberry sauce

Cranberry facts

Cranberry season is right now (September through November), so you only have a few weeks left to indulge in the sweet-tart fresh red berries.

Only one of the more than a hundred types of cranberries grown in North America is actually native to the continent – it is known as the American cranberry. The majority of cranberries are grown primarily in Wisconsin, Massachusetts, Oregon, New Jersey and Washington.

Cranberries are miniature nutritional powerhouses and are considered a must-eat superfood. (Click for 10 more everyday superfoods.)

The ruby red berries are bursting with antioxidants and have been shown to reduce the risk of heart disease, maintain urinary tract health, promote digestive health, and protect the body against free radicals. Further, emerging research suggests cranberries promote dental health as well as prevent cancer and stomach ulcers.

In short, eating cranberries in any form – fresh, dried, juice or sauce – on a daily basis is good for you – and can accomplished deliciously in a variety of ways. Here are a few cranberry sauce recipes to boost your health and add a special sweet something to your holiday meals. (More holiday recipes featuring superfoods.)

Homemade cranberry sauce recipes

Recipes courtesy of the Cranberry Marketing Committee

Cranberry sauce recipe with Port and tangerine

Makes 2 cups

1 (12-ounce) bag fresh or frozen cranberries
3/4 cup sugar
1/2 cup ruby Port
3 (3×1/2-inch) strips of tangerine peel
1/3 cup tangerine juice (from about two tangerines)

Combine cranberries, sugar, Port and tangerine peel in a pot and bring to a simmer over medium heat, stirring until sugar is dissolved. Simmer for about 12 minutes or until cranberries burst. Take pot off of heat and stir in tangerine juice. Let cool before serving.

Rosemary cranberry sauce recipes

Makes 2 cups

1 (12-ounce) bag fresh or frozen cranberries
Juice from 4 tangerines
1 tablespoon fresh rosemary, minced
3 fuyu persimmons, peeled and diced
2/3 to 3/4 cup sugar
1/2 teaspoon kosher salt

Combine cranberries, tangerine juice, rosemary, persimmons, sugar and salt in a pot and bring to a boil over medium-high heat. Reduce heat and cook about 15 minutes or until cranberries burst, stirring often. Take pot off of heat and cool before serving.

Blackberry cranberry sauce recipe

Makes 4 cups

1 (12-ounce) bag cranberries
2 cups blackberries (about 12 ounces)
1 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground allspice

Add cranberries to a pot and fill with water about 1-inch deep. Cook over medium-high heat until cranberries burst. Mix in blackberries, sugar, salt and allspice. Cook, stirring, until sauce simmers and thickens. Gently mash the berries in the pot with a fork and cook another minute. Take pot off of heat and let cool until ready to serve.

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