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Quick Cranberry Sauce

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Serves 8
Quick Cranberry Sauce

Photography: Clive Streeter

Source: Everyday Food, 2003


  • 1 bag (12 ounces) frozen cranberries
  • 1 jar (12 ounces) red-currant jelly


  1. In a medium saucepan, combine cranberries and jelly. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until cranberries have burst and liquid has reduced to a syrup, 20 to 30 minutes.

  2. Transfer to a serving dish, and let cool.

Cook's Note

Refrigerate, covered, until ready to serve, up to 3 days.

Reviews (8)

  • RosiesMama 3 Dec, 2010

    Way too bitter for my taste. If I make this again I will add a 1/2 cup of sugar and maybe an orange to sweeten it up a little more. I made a batch of this with raspberry preserves too which made a more sticky sauce but not any sweeter than the red currant sauce.

  • vah1964 23 Nov, 2009

    **Grin** Oops! I cook it in the MICROWAVE for 10-12 minutes. Not as fussy, and I don't need to be constantly stirring things up.

  • vah1964 23 Nov, 2009

    I love this simple sauce! Instead of cooking it on the stovetop, I place the cranberries and jelly in a glass measuring cup (8-cup) and cook for 10-12 minutes, stirring now and again. The sauce is not-too-sweet and the currants are an excellent match for the cranberries.

  • Tess26 28 Oct, 2009

    I made this last year and it was so easy and tasted great.

  • kiltfire 27 Nov, 2008

    Added chopped scallions.

  • mimsy50 21 Nov, 2007

    is this better than the standard package recipe of water and sugar?

  • jspringer4 21 Nov, 2007

    Tried it with grape jelly when I couldn't find currant jelly, and liked it better (not quite so tart).

  • BobbyeeB 13 Nov, 2007

    Add chopped candied ginger for our family's favorite!

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