cranberry sauce
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Cranberry sauce

A fabulous homemade cranberry sauce that you'll fall in love with! You'll never want to buy the canned stuff again!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: Other
Servings: 12
Author: Eva Bakes


  • 2 (12 ounce) packages fresh cranberries rinsed and drained
  • 2 apples pared, cored and diced
  • 2 pears pared, cored and diced
  • 2 cups raisins I used currants since that's all I had
  • 1 and ¾ cups granulated sugar
  • 1 cup orange juice
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup Grand Marnier


  • In a large saucepan set over medium heat, combine all of the ingredients together except the Grand Marnier. Allow the mixture to come to a boil.
  • Turn the heat down to medium low and continue cooking until the cranberries burst and the sauce gets thick. Turn the stove off and stir in the Grand Marnier.
  • Allow the sauce to cool slightly before transferring to glass or cool-proof containers. Store in the refrigerator, covered tightly, for at least 4 hours before serving.


Leftover cranberry sauce should be stored tightly covered in the refrigerator and will last at least a week
Source: My sister-in-law M, who got it from her friend KD; original source unknown