My Father’s Cranberry Sauce Recipe

My Father’s Cranberry Sauce Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

    Five patriotic ideas for your Fourth of July celebrations.

This is my father’s recipe for cranberry sauce, which I think is the best in the world! It’s elegant and well spiced. But, if you don’t believe me, just try it for yourself.

Click here to see The Ultimate Thanksgiving Countdown: Getting Saucy.

48
Servings
148
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 cinnamon sticks
  • 30 whole cloves
  • 8 whole allspice berries
  • 3 cups water
  • 2 1/4 pounds cranberries
  • 3 cups sugar

Directions

Place all of the spices in a cheesecloth packet and tie it closed with some string.

Combine the water, spices, and cranberries in a stainless steel saucepot. Bring to a boil over high heat, and then reduce heat to a slow simmer. Cook for 20 minutes.

Remove the spices and strain through a colander, pressing down on the mixture. Discard the cranberry skins. Clean the saucepot out with a paper towel. Put the jelly back in the saucepot, and add the sugar. Return to a simmer for 2-3 minutes until the sugar has dissolved.

Pour into bowls and chill in the refrigerator. (Lay a piece of plastic wrap on the jelly to prevent a hard crust from forming.)

Nutritional Facts

Total Fat
4g
6%
Sugar
6g
7%
Saturated Fat
1g
4%
Carbohydrate, by difference
28g
22%
Protein
2g
4%
Vitamin A, RAE
16µg
2%
Vitamin B-12
1µg
42%
Calcium, Ca
18mg
2%
Choline, total
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
47µg
12%
Iron, Fe
3mg
17%
Magnesium, Mg
27mg
8%
Niacin
2mg
14%
Phosphorus, P
70mg
10%
Selenium, Se
1µg
2%
Sodium, Na
92mg
6%
Water
12g
0%
Zinc, Zn
1mg
13%

Cranberry Sauce Shopping Tip

A great sauce is all about flavor. Be sure to get fresh and bold flavors to add to your sauces based on what looks good at the store.

Cranberry Sauce Cooking Tip

When reducing a sauce to concentrate the flavors be sure to keep an eye out and not let it burn. For extra shine in your sauce, add a pat of butter at the end.