Cranberry sauce

Adding tartness and sweet elements to a regular turkey or ham sandwich can be life changing. Cranberry sauce is a staple at many Thanksgiving tables, but really, it's something we should have in our fridge all year round.
schedule 5 minutes
schedule 15 minutes
schedule 20 minutes


  • 1 12 pounds cranberries (2 twelve ounce bags)
  • 1 12 cups white sugar
  • 12 cup red wine
  • 2 14 cups water
  • 12 teaspoon grated nutmeg
  • juice of 1 orange
  • 2 or 3 one+ inch pieces of orange peel or larger (you want these fairly large so you can remove later)


Place a medium saucepan over medium heat.

Add all ingredients into the saucepan.

Bring sauce to a simmer and once simmering, cook for 10 to 20 minutes or until the sauce thickens. 

When the sauce seems syrup-like, remove the pan from the heat. Carefully remove the pieces of orange peel and discard them. If you still have a lot of cranberries that look whole and you want a smoother cranberry sauce, you can use a potato masher or fork to smash and smooth the sauce a bit.

Serve warm or store in a jar or lidded container in the refrigerator for up to 2 weeks. 


Cranberry sauce also freezes well. This makes a lot of sauce, so if you don't think you will end up using it all, you can add it to freezer bag and store for up to 6 months. 

Have you made this recipe? Tag @beerinator and let him know!


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.