Whole Berry Cranberry Sauce (Homemade Cranberry Sauce)

This whole berry cranberry sauce incorporates fresh cranberries, orange juice, cranberry juice, Grand Marnier, sugar, vanilla extract, and a little cinnamon.  Once you’ve had made from scratch cranberry sauce, you’ll never go back to the canned stuff.

My uncle used to make this homemade whole berry cranberry sauce every Thanksgiving.  It’s one of the recipes that have become a family tradition.

More Thanksgiving suggestions include:

Thanksgiving Stuffing

Steakhouse Creamed Spinach

Creamy Garlic Mashed Potatoes

Sautéed Hariot Verts (French Green Beans)

Mushroom Gravy

Candied Yams with Marshmallows 

Jalapeno Creamed Corn  or Steakhouse Creamed Corn

Ingredients

• 4 pounds fresh whole cranberries
• 6 to 7 cups granulated sugar
• 1 cup 100% cranberry juice
• 1 cups 100% no pulp orange juice
• 2 tablespoons Grand Marnier
• 1 tablespoon Cointreau
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

I use both Grand Marnier and Cointreau because, although both orange flavored liquors, they each have a distinct flavor profile.

Directions

• Combine the fresh cranberries with 6 cups of the sugar, cranberry juice, orange juice, Grand Marnier, Cointreau, vanilla extract, and ground cinnamon in a large pot or dutch oven.  I used a 6 quart dutch oven, but I would definitely recommend one that can hold 7 quarts or even 8 quarts.

• Cook on medium heat until the mixture comes to a simmer and the cranberries starts to burst open.  Stir regularly and do not leave the pot unattended.  It will boil over and you will have a hot mess to clean.

This is what it looks like when it boils to the top.  This is why it’s important to keep your eyes on the sauce and stir constantly.

• Reduce the heat to low and continue to cook until the cranberry sauce starts to visibly thicken.  The sauce will have been cooking approximately 45 minutes.

45 minute point. Almost done.

• At this point, you can add one more cup of sugar if you want your cranberry sauce to be on the sweeter and more jammy side.  This is also the time to adjust the spices (like adding more cinnamon if desired) to suit your liking.

• Continue to cook for about 15 more minutes.

• Take the dutch oven/pot off the heat an allow it to come to room temperature.  It will continue to thicken.

Cranberry sauce after one hour of cooking.

Cranberry sauce after one hour of cooking.

• Once the cranberry sauce has come to room temperature, transfer it into jars or refrigerator safe storage containers.

This is what it looks like after a couple of hours at room temperature.

• Refrigerate until ready to serve.

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Whole Berry Cranberry Sauce (Homemade Cranberry Sauce)

This whole berry cranberry sauce combines fresh cranberries, orange juice, cranberry juice, Grand Marnier, sugar, vanilla, and cinnamon. 

Course Side Dish

Cuisine American

Keyword Christmas, Thanksgiving

Ingredients

• 4 pounds fresh whole cranberries
• 6 to 7 cups granulated sugar
• 1 cup 100% cranberry juice
• 1 cups 100% no pulp orange juice
• 2 tablespoons Grand Marnier
• 1 tablespoon Cointreau
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Instructions

1. Combine the fresh cranberries with 6 cups of the sugar, cranberry juice, orange juice, Grand Marnier, Cointreau, vanilla extract, and ground cinnamon in a large pot or dutch oven.  I used a 6 quart dutch oven, but I would definitely recommend one that can hold 7 quarts or even 8 quarts.
2. Cook on medium heat until the mixture comes to a simmer and the cranberries starts to burst open.  Stir regularly and do not leave the pot unattended.  It will boil over and you will have a hot mess to clean.
3. Reduce the heat to low and continue to cook until the cranberry sauce starts to visibly thicken.  The sauce will have been cooking approximately 45 minutes.
4. At this point, you can add one more cup of sugar if you want your cranberry sauce to be on the sweeter and more jammy side.  This is also the time to adjust the spices (like adding more cinnamon if desired) to suit your liking.
5. Continue to cook for about 15 more minutes.
6. Take the dutch oven/pot off the heat an allow it to come to room temperature.  It will continue to thicken.
7. Once the cranberry sauce has come to room temperature, transfer it into jars or refrigerator safe storage containers.  Refrigerate until ready to serve.

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