This is a fantastic and very easy recipe that is so much better than anything in a can. This is an easy one to have the kids make for the holiday meal, ahead of time. Then there is no extra stress in the kitchen with kids cooking.

This sure make a great turkey or chicken sandwich the next day.



Makes about 3 1/2 cups
Servings 3 cupa
Author Laurie


  • 4 12 ounce bags cranberries thawed if frozen,
  • 2 cups sugar
  • 1 c cranberry  juice or water
  • 1/8 t salt
  • 2  granny smith apples


  1. Pour the cranberries in to a large bowl of cold water to clean and rinse, and swirl them around discard any mushy, soft berries. Place just enough cranberry juice to cover the cranberries and apples in a pan.  Let them cook for about 5 to 10 minutes, stirring once or twice, you will hear the berries popping, as they cook. Once about half the berries are popped and the sauce feels mushy, it's done, about 10 minutes of cooking over medium heat. 
  2. Combine sugar and water in a separate medium saucepan. Bring to a boil; add cranberries, return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.  Pour into a large fine-mesh sieve set over a 2-quart glass measure or a bowl and let stand until all juices have drained through, about 30 minutes. Then press on solids to retrieve e is enough juice to measure 3 cups, then discard solids. 
  3. Lightly coat a 4-cup mold or dish with cooking spray.Transfer fruit to the mold and smooth top. Lightly coat plastic wrap with cooking spray and press against surface; refrigerate until chilled and set, at least 1 hour.  
  4. To unmold, run tip of a thin knife between edge of mold and cranberry sauce. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry sauce. Refrigerate until serving time. Cranberry sauce can be chilled in mold up to 2 days. Cranberry sauce can be unmolded 1 hour ahead and chilled or kept at room temperature.

Recipe Notes