Tasty Cranberry Sauce

    8 hours 20 minutes

    Cranberry sauce is a favourite sauce that goes well with turkey, chicken, camembert cheese and spices up sandwhiches and wraps.

    250 people made this

    Serves: 16 

    • 375g frozen cranberries
    • 1 1/2 cups water
    • 5 whole cloves
    • 5 whole allspice berries*
    • 3 cinnamon sticks
    • 2 cups caster sugar

    Preparation:5min  ›  Cook:15min  ›  Extra time:8hours chilling  ›  Ready in:8hours20min 

    1. Place cranberries and water in a saucepan over medium heat.
    2. Wrap cloves, allspice berries and cinnamon sticks in a spice bag or muslin and add to cranberrries. Cook until cranberries begin to burst, about 10 minutes.
    3. Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved and mixture thickens slightly. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving.

    * Allspice Berries

    Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, or newspice, is a spice that is the dried unripe fruit. It is available in supermarkets in the herbs and spices section.

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    Reviews in English (249)


    Something else. I never made cranberry sauce before, and decided that I would make it for the family Thanksgiving dinner this year. It was a HIT. The only thing that I had to change is that when you first start cooking this, bring to a boil then reduce to medium heat and wait for the berries to burst. Otherwise it doesn't get as thick as you would expect. I figured this out based on reviewing other similar cranberry sauce recipes before making this one. I decided upon this one because of all the spices that were in this. They really made a delicious cranberry sauce.  -  29 Sep 2008


    Used different ingredients. Great and easy recipe! I added a little bit of orange and almond extract, probably didn't need it, but the flavour of this dish is wonderful  -  29 Sep 2008


    Used different ingredients. My family and I LOVED this. I served it along with the turkey at Christmas dinner, and everyone said that they would no longer use the canned variety. It was easy to make; the only change I made was that I substituted orange juice for the water.  -  29 Sep 2008