New This Month

Quick Cranberry Sauce


Why buy a can when it's so easy to use fresh cranberries?

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Clive Streeter

Source: Everyday Food, November 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.

Reviews Add a comment

  • 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!