BEST EVER Homemade SPICED Cranberry Sauce Recipe – How to Make Cranberry Sauce




Tired of eating the boring and weird cranberry sauce out of a can? Learn how quick and easy it is to make your own homemade Spiced Cranberry Sauce!

Need or want the products I used? Click Below!
Cast Iron Skillet – http://amzn.to/2fdoJ1c

Print Recipe – https://www.patreon.com/posts/best-ever-spiced-7148118

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“Broken Reality” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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32 replies
  1. Katrina Eaton
    Katrina Eaton says:

    Thanks for sharing your recipe. Not a fan of cranberry sauce but I tried your recipe for Thanksgiving, and it was delish. Oh, love the fancy cover for your skillet. I do that at times when I can't find a lid.

    Reply
  2. Joseph Nardone
    Joseph Nardone says:

    Unfortunately, cranberries are only available during the fall months. I like cranberry sauce and eat it all the time even out of the can when the fresh cranberries are unavailable. Having said that, your sauce looks delicious. I will make it for sure.

    Reply
  3. Mary Miller
    Mary Miller says:

    OMG Good! For years I always made a relish of blender cranberry with apples, oranges, celery, wlalnuts & honey. However, this year the relish has left the building! For years to come this recipe will be our new tradition. Thank you so much! Happy Thanksgiving!

    Reply
  4. Jennifer Herrington
    Jennifer Herrington says:

    The sauce looks black from the seasoning rising up from the bottom of the skillet because you boiled water with the Cranberries. Please use a different pan…Cast Iron is not good for this recipe. Was the sauce black? It looked black to me or dark grey…

    Reply
  5. Eaglescout
    Eaglescout says:

    What makes those canned cranberry's so good? Thank you for showing us hack cooks out here, some simple and delicious recipes that work. This will be on our Thanksgiving menu. Cant wait. What do you have for Black Friday?

    Reply
  6. Anonymoose
    Anonymoose says:

    I shamelessly admit that as a kid I demanded the jellied version. I did not want lumps in my cranberry sauce. Period. I also admit that I may have mellowed a teeny bit since then…

    Wow! Looks like you and I got our custom cast iron skillet covers at the same yard sale. It's a shame we missed each other.

    Now that I've passed the point of accepting that cranberries are, in fact, berries, I have to say that this looks like perhaps the best cranberry sauce EVER! But don't ever tell that Wolfe guy. He might get a swelled head, and we don't need any more of his body parts swelling… 😛

    Reply
  7. Debbie Mcclure
    Debbie Mcclure says:

    I was hoping for a different, better cranberry sauce for the holidays instead of the can stuff, lol. It isn't Thanksgiving or Christmas without cranberry sauce and this snds like like a winner to me

    Reply
  8. Terry Lyle
    Terry Lyle says:

    I love the cranberry in a can still after 60 some years. I will admit that I prefer real cranberries. I loved the additions you made to flavor it up. I would sure enjoy that as well. I'm a cranberry purist though and just need a little sugar added for my favorite version. I like Booger's suggestion. Rum would be a great addition!

    Reply
  9. The Skinny Chef
    The Skinny Chef says:

    i only had the canned stuff as well. i still like the canned stuff and eat it all year around. the shape and consistency makes it great to add on a sandwhich. plus it stores longer than homemade. as for homemade, take out the water and sugar from your recipe and just use OJ. gives it another layer of flavor. it is just a shame the fresh stuff doesnt store as well as the canned stuff. great vid

    Reply
  10. 700 700
    700 700 says:

    This is the way I make it.  (I use white sugar instead of honey.  Karo might be a good substitute as well.  Never thought about it…)  The fresh cranberries come around this time of year.  So simple and delicious, it's a joy make.  My wife and I fight over who gets to prepare it.  Pop, pop, pop…

    Reply
  11. Howard Johnson
    Howard Johnson says:

    Hi Larry!

    Last week I put a big package of fresh cranberries from BJs in my neat pan, filled with enough water to get them off the bottom of the pan, brought to a simmer where the skins split, turned it off and let them cool, strained the cranberries, saved the juice, and until today have been eating/drinking both.  I put the cranberries in the blender with some honey and homemade Greek yogurt for my wife.  She gits yogurt every morning.  I drank the juice and have been eating the berries ever since.  'Don't know what heat does to the berries nutritionally, but they should be loaded with Vitamin C.

    Good stuff and I know yours was WUNDERFUL.  Might I recommend next time you make it, you add pieces of orange peel?

    Reply

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