The BEST Whole Berry Cranberry Sauce

This Whole Berry Cranberry Sauce is made with fresh whole cranberries, freshly squeezed orange juice, warm seasonal spices, and a splash of Cognac or Brandy. This simple recipe can be used in various ways and is perfect for Thanksgiving, Christmas, and other festive occasions.

Well, it is the week before Thanksgiving, and it is time to get started on the planning and preparation for the main event (o.k., I actually got started right after Halloween). Although I am not hosting Thanksgiving this year, I will still be preparing the entire meal, from appetizers to leftovers, for our feast of gluttonous carnage. So, I need to make out my lists and organize my cooking/baking times before the big day arrives.

One of the most important time-saving things I do is prepare anything that can be made ahead of time, such as puff pastry, pie crusts, Sweet Tart Dough, Make-Ahead Fluffy Dinner Rolls, Sweet Cornbread, and Creamed Corn (all of which are already in the freezer). And one of those things is my spiced whole berry cranberry sauce. Cooked cranberries can last up to a month in the refrigerator when stored in an airtight container. If liquor is added, the cranberries can last up to a year. Thankfully, mine has some Cognac added. So, I guess that means I can get a head start on Thanksgiving 2011!

We love this cranberry sauce, and when I am not hosting Thanksgiving, I am always asked to bring it. It is simply a spiced-up and boozed-up version of the classic. Don’t worry, the alcohol burns off during cooking, so it is safe for the kiddos to enjoy. It’s the perfect condiment for the Thanksgiving meal, but it is even better in the leftover sandwich that we love so dearly. Mmm– turkey, mayonnaise, cranberry sauce, all on a homemade bun. My favorite sandwich of all time!

Serving Suggestions

Turkey and Cranberry PIZZA

Mini Brie and Cranberry Phyllo Tarts

Whole Berry Cranberry Sauce

Prep: 5 minsCook: 15 minsTotal: 20 mins Servings: 2.25 cups The BEST whole berry cranberry sauce!

Ingredients 

• 1 (12 ounce) bag fresh cranberries
• ½ cup white granulated sugar
• 2 tablespoons brown sugar
• ¾ cup freshly squeezed orange juice
• ¼ cup Cognac or Brandy
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground allspice
• Pinch of kosher salt

Instructions 

1. In a medium saucepan, bring all the ingredients to a boil, reduce to a simmer and cook until the cranberries have burst and the mixture has thickened, about 15-20 minutes. Transfer the sauce to a bowl to cool. Store in an airtight container in the refrigerator. Bring to room temperature before serving. Enjoy!

Nutrition

Calories: 382kcal, Carbohydrates: 82g, Protein: 1g, Fat: 1g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 8mg, Potassium: 307mg, Fiber: 6g, Sugar: 68g, Vitamin A: 259IU, Vitamin C: 63mg, Calcium: 37mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.