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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Transfer to a serving dish, and let cool.

Reviews (8)

164 Ratings
  • 5 star values: 22
  • 4 star values: 30
  • 3 star values: 65
  • 2 star values: 36
  • 1 star values: 11
Rating: Unrated
12/03/2010
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.
Rating: Unrated
11/23/2009
**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.
Rating: Unrated
11/23/2009
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.
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Rating: Unrated
10/28/2009
I made this last year and it was so easy and tasted great.
Rating: Unrated
11/27/2008
Added chopped scallions.
Rating: Unrated
11/21/2007
is this better than the standard package recipe of water and sugar?
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Rating: Unrated
11/21/2007
Tried it with grape jelly when I couldn't find currant jelly, and liked it better (not quite so tart).
Rating: Unrated
11/13/2007
Add chopped candied ginger for our family's favorite!