Skip to main content
Epicurious
Bon Appétit

Sweet-and-Tart Cranberry Sauce

4.7

(9)

This sauce blends fresh cranberry relish and cooked cranberry sauce.

Recipe information

  • Yield

    Makes about 5 cups

Ingredients

2 12-ounce bags fresh cranberries, divided
1 3/4 cups sugar
1 cup orange juice
1 cup fresh Italian parsley leaves
1 tablespoon grated orange peel

Preparation

  1. Step 1

    Bring 1 bag cranberries, sugar, and orange juice to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to medium. Simmer until sauce is bubbling thickly, about 10 minutes. Cool. (Can be made 1 week ahead. Cover; chill.)

    Step 2

    Using on/off turns, chop remaining bag of cranberries, parsley, and orange peel in processor. Stir cranberry relish into cranberry sauce. (Can be made 4 hours ahead. Cover and refrigerate.)

TagsSauceAmericanCranberryBerryFruitOrangeCitrusSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerMake AheadSimmerFood ProcessorBon Appétit
Read More
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.