Looking for a recipe for cranberry sauce (look at the question for more detail)?

Question

My mom used to make cranberry sauce every year for Thanksgiving. She used fresh cranberries and I know there was also some orange in there as well. Not sure what else. When the sauce was ready, the berries were mostly still in solid form. And this was nothing like that cranberry jelly stuff you get in the tin cans.

My mom passed away a few years ago and I would really like to make this recipe again, since we are going to have a lot of family members at my dad's house this year. We have tried to find the recipe in the house, but no luck. This was my favorite dish she made on Thanksgiving.

Thanks!

Answer 1

If ya don't like all the Orange then use what you like.

Cranberry-Orange Sauce

2 large oranges
1 bag (12 ounces) cranberries (3 cups)
1 cup sugar
1/4 tsp ground cinnamon
orange-peel slivers for garnish.

1. From oranges, grate 1/2 tsp peel and squeeze juice. Add enough water to juice to equal 1 cup.

2. In 2-quart saucepan, heat cranberries, sugar, cinnamon, orange peel, and orange juice to boiling, over high heat, stirring occasionally. Reduce heat to medium and cook, uncovered, 5 to 8 minutes or until most of the cranberries pop, stirring occasionally. Mixture thickens as it chills.

If you prefer less "whole" pieces of cranberry, strain part of the mixture through a strainer.

Spoon sauce into bowl; cover and refrigerate until well chilled, about 3 hours or up to 4 days. Garnish with orange peel slivers.

Answer 2

see if this is it

Cranberry and Orange Sauce
Categories: Holidays, Christmas, Sauces
Yield: 4 1/2 cups

4 c Fresh cranberries
2 c Sugar
1 c Dried apricots,chopped
1 c Raisins
1 c Water
1 c Orange juice
1 tb Orange zests, grated

Put all the ingredients in a large saucepan. Stir
over medium heat until sugar is dissolved. Increase
heat, cover and let boil until cranberries burst,
stirring occasionally, about 8 minutes.

Transfer mixture to bowl. Cover and refrigerate until
cold (the sauce will thicken when cooled).

The sauce can be made 4 days in advance. Store sauce
in the refrigerator.

Answer 3

Not sure if this counts, but what my r and I used to do
is, using a meat grinder, we ground cranberries and oranges
together, and minxed them in a bowl.
Sensible Recipes

Whole Cranberry Sauce
Total preparation time: 4 hours, 15 minutes (includes 4 hours to gel in refrigerator)

Serves 8

One 7-gram packet unflavored gelatin
12 ounces orange juice
12 ounces cranberries, washed
1 teaspoon grated orange rind, orange part only (no white pith)
Three 1-gram packets sugar substitute

In a small saucepan, sprinkle gelatin over 4 ounces of the orange juice; let stand 1 minute. Stir over low heat until dissolved.

Place cranberries and 1 cup of the orange juice in a medium covered saucepan and bring to boil. Cover and boil 3 minutes, or until the berry skins burst. Remove from heat, gradually add gelatin mixture, and stir in grated orange rind and sugar substitute. Pour into a mold or clear bowl and chill 4 hours or more. Serve chilled.



Nutritional Information per Serving
Calories
43 Protein
1 g Carbohydrates
10 g Total Fat
0.5 g
Fiber
2 g Sodium
3 mg Cholesterol
0 mg Calcium
9 mg

Answer 4

This one's in my head I've made for years and no one ever gets tired of it.
Enjoy


Homemade Cranberry Sauce
Ingredients
2 cups orange juice
1 large bowl cranberries ( remove all of the stems )
1 tsp. ground ginger
2 cups sugar
Zest of 1 orange

Directions
Combine orange juice, cranberries and ground ginger in a pot and bring to a simmer. Let mixture cook for approximately 10 minutes until berries come to a pop. Turn off the heat. Add sugar, orange zest to mixture. Stir until sugar dissolves completely. The trick is to add sugar after the cranberries have popped so the skins don't get tough. Once sauce has cooled, pour into a serving dish.
Best made a couple days before serving.

Answer 5

My grandma makes some like that. It was her grandmothers recipe. I just called her house, and she's not home, but I will put this wuestion in my watch list, and send you her recipe later.

She just called back, and here's the recipe she uses:

1-1/4 C sugar
1 navel orange
1/2 t grated ginger
4 C fresh cranberries
1/2 C pecans

Grate the orange peel and add to a pan with the sugar and ginger.
Add the juice from the orange into the pan and simmer over
medium heat until the sugar is dissolved.
Add cranberries and cook about 5 minutes.
Add pecans.

Answer 6

Citrus-Cranberry Sauce Recipe
courtesy Patty Burns
Episode: Thanksgiving Alternatives
2 large navel oranges
1 (12-ounce) package fresh cranberries, picked over
3/4 cup sugar
1/4 cup water
1/8 teaspoon ground ginger
1/2 teaspoon fresh lemon juice
1/2 teaspoon fresh lime juice
Remove the peel and pith from oranges with a pairing knife, cut each section into quarters.
In a heavy saucepan over medium heat combine oranges, cranberries, sugar, water, and ground ginger. Cook for 15 minutes, stirring occasionally. Remove from heat and stir in lemon and lime juice. Cover sauce and chill before serving. Can be made up to 3 days prior to serving.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13394,00.html?rsrc=search

Cranberry-Orange Sauce Recipe courtesy Tyler Florence
2 (8-ounce) packages cranberries, fresh or frozen
1 orange, zest cut into strips
1/2 cup sugar
1 cinnamon stick
Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Cool and refrigerate. Remove the cinnamon stick before serving.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34760,00.html?rsrc=search

I use this one:

SUE's CRANBERRY GLAZE SAUCE:
1 (16 oz.) can jellied cranberry sauce
1 cup brown sugar
1/4 cup orange juice
1 teaspoon ground cinnamon
Mix all ingredients together. Cook in a saucepan on medium heat until smooth and heated thoroughly. Use as a dipping sauce.

Answer 7

This is my Mom's recipe.
1 bag fresh cranberries
orange juice
sugar to taste.

1. Pour the cranberries into a pot.
2. Cover with orange juice. If you want it more orange-y, you can use the frozen orange juice concentrate for part of this.
3. Cook until most of the cranberries explode.
4. Add sugar to taste.

This is delicious and keeps well.