Here are 10 easy holiday cranberry sauce recipes. Enjoy!
1. Blueberry-Cranberry Sauce
Wash and choose cranberries. Boil them in water and sugar in a saucepan. Then, simmer at lower temperature for 10 min. to let cranberries burst. Then, mash them up and add in nutmeg, allspice, and cinnamon. Take off heat and add in blueberries. Let the sauce thicken. Let cool. Refrigerate wrapped prior to serving.
2. Triple Cranberry Sauce
Boil a mixture of sugar and cranberry juice concentrate on medium/high heat in a saucepan. Let sugar dissolve. Add in dried and fresh cranberries. Reduce heat and cook for 7-10 min. to let the fresh ones pop. Take off heat. Make a mixture of allspice, orange juice, orange peel, and orange marmalade and add it in. Let cranberry sauce cool covered for 2 hours in the refrigerator prior to serving.
3. Cranberry Sauce
Mix orange juice with sugar and cook on medium in a saucepan. Add in cranberries and cook until they pop (10 min.). Take off heat and put in a bowl to cool and thicken.
4. Festive Cranberry Sauce
Heat up cranberries in water in a saucepan on medium. Make a spice bag of cloves, cinnamon sticks, and allspice berries. Add to the water. Cook for 10 min. until they start to burns. Add in sugar and reduce the heat (low). Cook for 5 min. more. Take off heat and let cool. Remove the spice bag. Refrigerate for eight hrs. before serving.
5. Orange Cranberry Sauce
Cook orange zest, cranberries, cinnamon, brown sugar, and orange juice in a saucepan. Add water and boil on high. Then, reduce heat and simmer for 1 hour. Adjust sugar as needed for sweetness. Make thick and let cool. Refrigerate, covered.
6. Dried Cherry and Cranberry Sauce
Broil a mixture of allspice, cranberry juice cocktail, brown sugar, and a cinnamon stick in a pan. Add in cherries. Then, cook for additional 2 min. Add in cranberries. Continue cooking for 10 min. until cranberries pop. Take off heat and let refrigerate for 8 hours. Take out cinnamon stick prior to serving.
7. Popular Washed Cranberry Sauce
Boil cranberries, white sugar, water, and brown sugar in a saucepan. Cook for 5 min. on high uncovered. Remove foam. Serve either cold or hot.
8. Baked Cranberry Sauce
Preheat the oven to 300 F (150 C). Mix up sugar and cranberries in a baking dish. Bake for 1 hour. Add in brandy prior to serving.
9. Cranberry Pomegranate Sauce
Take peels and cores of apples and add to pan with ½ c. juice, pomegranate seeds, and ½ c. sugar. Boil and reduce heat. Simmer for 30 min. The peeled apples should be chopped and added to a separate larger saucepan. Add zest of ½ orange and add to the apples. Then, peel some oranges and chop up. Add them to the juice, cranberries and sugar. Boil and reduce heat and cook for 30 min. Take off small pan from heat and put the juice in the large pan. Sieve the two solids to remove peels and seeds. Add the pulp to the larger pan. Add in nuts. Cook for 10 min. Serve at any temperature.
10. Brandied Orange Cranberry Sauce
Mix water and orange zest in a pan and boil on medium heat. Then, reduce heat and cook for 15 min. Drain but keep the zest and 1/3 of a c. of the liquid. Add lemon juice, sugar, and orange juice to the reserved liquid. Boil and reduce heat. Let simmer uncovered for 3 min. Stir often. Add in the cranberries. Increase heat and boil for 10 min. until all pop. Remove from heat. Add in the brandy. Store in jars for up to 2 weeks in the refrigerator.