cranberry-sauce-recipe

Want a jelly-like cranberry sauce recipe with NO CORNSTARCH, NO PRESSURE COOKER, or ANY kind of thickener? Here’s the natural way to make some Restaurant style cranberry sauce that can be made in as quick as 5 MINUTES! I just love this recipe!

I’ve made this cranberry sauce recipe numerous times by now and absolutely love this recipe for jellied cranberry sauce. It can be made any time of year because it calls for Craisins, (dried cranberries.) This cooking method will naturally thicken your dried berries with no pressure cooker or thickeners! All you need is less than 10 minutes of your time to achieve this amazing jellied-like cranberry sauce. If you’ve ever had Ninety-Nine’s cranberry sauce (from their country fried chicken dish) then you have yet to try this replica. A total must make cranberry sauce recipe even if you’re not familiar with theirs — still a fabulous recipe to try and it’s HOMEMADE!

cranberry-sauce-recipe

INGREDIENTS for Cranberry Sauce Recipe:

  • 1 cup Craisins (dried cranberries)
  • 1 1/2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 1/2 cups water

ingredients copy 2

1.) In a small saucepan bring the dried cranberries, sugar, lemon juice, and water to a rapid boil. Cover and boil over high heat for 3 minutes.

cranberry sauce collage

2.) Remove from heat and quickly pulse a few times using a hand blender.

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3.) Place back on the heat, covered for an additional minute or two.

4.) Transfer to a dish and cool. Keep refrigerated.

cranberry-sauce-recipe

 

Cranberry Sauce Recipe (Using Craisins)

Servings: 1 1/4 cups
Author: Alyona's Cooking
Want a jelly-like cranberry sauce recipe with NO CORNSTARCH, NO PRESSURE COOKER or ANY kind of thickener? Here's the natural way to make some Restaurant style cranberry sauce that can be made in as quick as 5 MINUTES! I just love this recipe!

Ingredients

  • 1 cup Craisins dried cranberries
  • 1 1/2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 1/2 cups water

Instructions

  • In a small saucepan bring the dried cranberries, sugar, lemon juice and water to a rapid boil. Cover and boil over high heat for 3 minutes.
  • Remove from heat and quickly pulse a few times using a hand blender.
  • Place back on the heat, covered for an additional minute or two.
  • Transfer to a dish and cool. Keep refrigerated.

 

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Recipe Rating




57 comments

    • Audrey w Nealy

    Yummy!! Just tried this recipe and it is great!!

      • Alyona’s Cooking

      Wonderful, Audrey!

    • sandra l boerstler

    can you use the cranberry sauce and add to rasberry jello to make a cranberry jello mold?

      • Alyona’s Cooking

      I’m not sure how that would work, Sandra.

    • María

    Love it. It has almost not sugar added. It’s so yummi! Thanks

      • Alyona’s Cooking

      Your welcome, Maria! It does call for a little sugar but not too much 🙂

    • Ashni Rhodes

    Smelled and tasted amazing!

      • Alyona’s Cooking

      Thanks, Ashni!

    • BarbaraAnne

    i don’t have lemons or lemon juice…trying it with fresh squeezed mandarin juice. hope it still works!!

      • Alyona’s Cooking

      Hi Barbara, white distilled vinegar is a great substitute for lemon juice. I think any acidic component should be fine. Let me know how the mandarin juice worked.

    • Ethan

    Making this now – living overseas and currently in quarantine so dried cranberries is all I’ve got. Can’t wait to try it with turkey tonight.

      • Alyona’s Cooking

      I hope you love it, Ethan! It’s a family favorite!

    • Rhonda

    Thank you!

      • Alyona’s Cooking

      You are welcome, Rhonda!

    • Kara

    How much does this make?

      • Alyona’s Cooking

      Hi Kara, probably around a cup.

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