I make this one, but use slightly less sugar and serve some in scalloped orange cups and the rest in a nice bowl.

Cranberry Orange Sauce

By Jennifer Segal

Servings: 2-1/4 cups

Total Time: 15 Minutes

Ingredients

• 1/2 cup fresh orange juice, from one orange
• 1/2 cup water
• 3/4 cup plus 2 tablespoons sugar
• 1 (12 oz) bag fresh or frozen cranberries (do not use dried)
• Zest of one orange, about 2 teaspoons
• Pinch salt

Instructions

1. Bring orange juice, water and sugar to a boil
   in a medium sauce pan. Add cranberries, orange zest and salt and bring
   back to a boil. Reduce heat to medium and boil gently for about 10
   minutes, until most of cranberries have burst open.
2. Transfer sauce to a serving bowl. Cover and chill until ready to serve.

I have easy, but it's just cranberries, sugar and water- no other fruits. I love the tartness of cranberry sauce and serve it with pork and fowl all winter long.

From Fannie Farmer Cookbook:

4 Cups of cranberries, fresh or frozen

1 Cup sugar

2 Cups boiling water

2 Cups sugar

Simmer on stovetop about ten minutes until most over half the cranberries have popped open (this releases the pectin.) Then allow to cool (two hours at least.)

Your recipe sounds a lot like a friend of mine's chutney, Elmer. It does sound really good. I hope you don't save it just for turkey.

Plus I bet it looks very pretty in a glass serving dish.

Just use the recipe on the bag but substitute fresh OJ for the water and add some orange zest. You might increase the sugar by a tablespoon to accommodate for the orange, which will make it a little more tart.

I like the cranberry relish, and you can use fresh or still frozen cranberries. Only 3 ingredients--Ocean Spray sack of cranberries, which used to be 16 oz but is now 12 oz, and that works just fine; one unpeeled navel orange cut into eighths; 1 cup sugar. Pour half the cranberries and half the cut up orange into your food processor with the blade. Dump it into a bowl and then repeat with the other half of each. Dump it into a bowl, mix in 1 c. sugar. Stir. Refrigerate until time to serve. This freezes well too. I make extra to serve with roast chicken during the year and freeze it into meal size quantities. Our family's favorite. No cooking at all.

Spicy Cranberries

1/2 C. sugar......1/4 C. Water........2" stick cinnamon. Combine in small saucepan Bring mixture to boiling....add 1 C. fresh cranberries, return to boil. Boil rapidly 2 min or just till cranberries pop. Put in serving bowl, cool, cover and chill thoroughly. Remove cinnamon stick before serving. If desired, garnish with orange or lemon twist. Good with turkey, chicken or ham

Ali, recently I recommended sherbet served in a hollowed out orange half and thought it would be great to serve cranberry in for Thanksgiving but I forgot all about that. Thanks for recommending it. Hopefully I can scallop the edges with crafting sissors.

All of these sound good. Thank You. Rita I also love the tartness of this dish. We eat it often but generally the canned stuff. LOL. Not sure why I buy the cans as its not difficult to make.

Elmer. Ginger and Pears in cranberry sounds yummy.

MP, cutting a zigzag pattern is much easier and looks so pretty with cranberry sauce.

Cranberry sauce is my absolute favorite Thanksgiving dish and I enjoy it as a dessert.

I follow the instructions for cranberry sauce from the Ocean Spray refrigerated berries and add a couple of peeled, sectioned and chunked naval oranges. It is scrumptious! I love hearing the soft 'pop' of the cranberries as they open in the simmering sugary water. That is almost as delightful as the taste.

Again, my favorite thing about Thanksgiving :-)

I usually make it with or without orange juice. This year I’m trying a new recipe with port wine I have no clue what port wine tastes like. It’s on tomorrow’s shopping list.

I'm going to try your recipe, Elmer, thanks! I love cranberry ginger ale so I'm sure I would like cranberry sauce with ginger.

1 12 oz bag fresh cranberries

Zest and juice of 1 big fat orange

1/2 granny Smith apple,peeled and diced

1 Fuji apple,peeled and diced

2 pears,any kind,peeled and diced

1 cup dried cranberries

1 cup dried sweet cherries

1/2 to 1 cup sugar,to your taste

1/2 cup water

Cook the cranberries,sugar,water,orange zest and juice until the berries pop, add the apple and pears And dried fruits. Cook for another 5-8 min or so,Chill overnight.

I'd add a goodly splash of bourbon to any of the above recipes.

I do the usual cooked cranberry orange relish but my recipe calls for both cinnamon and grated fresh ginger and a generous dollop of Grand Marnier!!

Have made other recipes that include apples or pears, chopped walnuts, grated horseradish or even chopped jalapenos. And usually some sort of liquor :-)) But those are more of a chutney rather than a relish and have less of a universal appeal.

btw, I don't care for the uncooked version of this.....texture is completely off.

elmer's recipe is how I reuse cranberries after Thanksgiving. But I like sweet, so it ends up in puff pastry. Great way to consume the "extra".

I make a relish with pineapple, pecans and fresh cranberries.

I have tried a lot of different ones, but I like the basic,

One bag of Ocean Spray Cranberries, fresh

1 cup water

1 cup sugar

Bring sugar and water to a boil. Dump in cranberries. Cook until they pop.

I like to cook a few minutes more, so they get a little thicker.

This is the recipe on the bag.

I love this recipe from another KTer, Gazania

Cranberry Sauce
1 cup granulated sugar
1/4 teaspoon each ground cinnamon, cloves, and allspice
1/2 cup apple juice
4 cups fresh or frozen cranberries
2 medium size tart apples, chopped coarse(2 1/2 cups)
1/2 cup chopped walnuts(optional)
Mix
sugar, spices and apple juice in a deep 2 quart bowl. Stir in
cranberries and apples. Cover loosley with waxed paper. Microwave on
high 8 to 10 minutes, stirring twice until cranberries pop. Uncover,
microwave 2 to 3 minutes more until slightly thickened. Stir in walnuts.
Cool before serving.

This is so good served with the bird, but my family enjoys it even
more served as a party appetizer on crackers that are first spread with a
dab of cream cheese and topped with this tart sweet sauce.

Sue

I use the recipe in the back of the bag--already posted but because we also make cranberry relish and that calls for the chopped up rind of an orange I began cutting up the meat into small triangles and throwing that in when I put the berries in the sugar water. I always make double batches of both. They last a nice long time in the fridge and we LOVE them!!

My grandma used to love cranberry sauce. After she passed away I made a point to continue making it, kind of in her honor, and for my mom's sake. Then finally one year my mom told me she never liked it! I had no idea.

So now I will just make a small batch for me since no one else in the family will touch it.

Thank you!

I'm not sure which to make first. Lol. They all sound yummy. I'm going to do a test run tomorrow. And ill report back. Thank You all..

With all of this talk about cranberry sauce, I bought two pkgs. today and will try some of these recipes. I usually use the recipe on the bag adding a little orange zest.

I am going to try the pear, cinnamon, and ginger this year. I just love cranberries!

THANK YOU ALL!!!!

OMG. Its true that I don't find day to day cooking enjoyable, but I can cook. I can even cook a fabulous holiday meal on my own which I do every year. I try to make everything fresh but I have been very lazy in opening a can of cranberry sauce expecially considering how easy cranberry sauce is to make.

I made Ali's recipe. Sooo easy and its to die for. I took a bite hot before it went into the frig and ended up with a little cup of it. This stuff is seriously good. I want to make Elmers next LOL.

I thank you for the recipes and advice. I'm a** converted cranberry sauce make it myself** gal now.

I don't think I could eat the canned stuff now..its so different from fresh made.

Mama, I am tinkled pink that you tried mine and like it. I find that everyone likes oranges. I sometimes add ginger and/or cinnamon, diced apple or orange, but there is always one in the crowd who dislikes ginger or cinnamon, so if I'm unsure, the basic one is safe.

I love this sauce spread on toasted English muffins or spread on crepes that I roll up, and even in muffins.

Your meal will be wonderful, I am sure.

Elmer, I just wanted to bump this and say that I made your version last night and it was delicious! I wish I had taken the reduced sugar advice but it's still very good, if a bit sweet.

Yummmmm

Mine was practically set as I took it off the heat. Amy did you give it enough time for the cranberries to pop? Course I'm sure you know what your doing...its me that has only made it once. LOL.

I'm glad you liked it, Chi.

All the cranberries don't need to pop when cooking fresh cranberries. Some will, some won't. Having a few au natural emphasizes that it's a freshly cooked dish.

Yes,all but a few rougue berries popped. I think all is well,if not,oh well it tastes good.

I'm making Elmers recipe later tonight.

Elmer what is the best pear you've found for this?

I made Bobby Flay's cranberry sauce for the first time today. This is my new favorite. I can eat it by the spoonful. Next time I would cut back the sugar, but it is delicious!!!! http://www.foodnetwork.com/recipes/bobby-flay/cranberry-sauce-with-pinot-and-figs-recipe-1961649

I prefer Bosc pears -I use them to poach too- but I think any flavorful type world be fine. Some types are bland, not very tasty

Thanks Elmer. I did buy Bosc. Its cooling now, but omg I can't help myself...I took a tiny bit. Soooo good. Thank You Elmer.

I'm working my way down the list here. Lol. If I'm not careful I'll hate cranberries by the New Year. Not to mention I'll develope a sugar disease.

Just finished up mine. Very traditional - cranberries, grated orange peel, orange juice (and the chopped up remains of the grated orange) sugar, cinnamon and a bit of grated ginger. No booze in this one - too many kids at the dinner. It smelled so good cooking and tastes even better.

btw, I made spiced poached D'anjou pears for dessert for family Sunday dinner this weekend. They were a huge hit ;-)