Thanksgiving Recipes

Cranberry Sauce

Cranberry Sauce recipe is so easy and delicious that you'll never need to open another can of cranberry sauce again!

Cranberry Sauce

Yield: 16 servings


  • 1 pound (4 cups) fresh or frozen cranberries
  • 2 cups water
  • 2 cups granulated sugar


  1. Rinse cranberries with cool water, and remove any stems or blemished berries.
  2. Heat water and sugar to boiling in a 3 quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.
  3. Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Be sure to cook the cranberries until they "pop" in order to release the natural pectin, which thickens the sauce.
  4. Pour sauce into bowl or container.
  5. Refrigerate for about 3 hours or until chilled.


Want more flavor? Stir in 1 tablespoon grated orange peel after cooking.


Per serving: Calories 110 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 29 g (Dietary Fiber 1 g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%

Exchanges: 2 Fruit

* Percent Daily Values are based on a 2,000 calorie diet.


Recipe and photo used with permission from: Betty Crocker

God's Rainbow - Noahic Covenant