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My Father’s Cranberry Sauce Recipe


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.


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


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.)