Cranberry Sauce

  • Servings: 4 to 6
  • Difficulty: Simple
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I was quite surprised to learn that my neighbor had never had a cranberry sauce made from fresh cranberries. He said he had only had the canned variety. So for thanksgiving my daughter and I were determined to make a cranberry sauce from scratch to take with us when we went over to join the neighbors for our thanksgiving feast. I have no idea what we will have it with. Perhaps as a dessert over some greek yogurt!

Cranberry Sauce

This was simple enough that my six-year-old daughter could make it. She loved being in charge and telling me the steps. She was fascinated by my pestle for crushing the cardamom – yes cardamon. I had to introduce some desi flavor. besides, I didn’t have any nutmeg or cinnamon. The blueberries are optional. You could even use a melange of berries.


  • Water – 1 cup
  • Brown sugar – 1 cup
  • Fresh Cranberries – 4 cups
  • Blueberries – 1 cup
  • Crushed cardamon – 1 pod
  • Saffron – small pinch
  • Orange peel zest – 1/2 tsp
  • Fresh Minced ginger – 1/4 tsp


Add the sugar and water in a heavy saucepan and bring to boil and dissolve the sugar. Add the cranberries and bring to boil. Simmer covered for 8 minutes while the cranberries split open. Add the cardamon, saffron and ginger. Stir in the blue berries and simmer for two to 4 minutes while stirring to make sure the bottom does not scald. add the orange zest and remove from heat. Allow to cool and serve at room temperature.

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