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




41 comments

    • Joie

    Hi!

    If I don’t plan on blending the sauce (was going for a more whole berry sauce) would the water need to be adjusted at all?

      • Alyona’s Cooking

      Hi Joie, no you would just need to skip the blending part.

    • Lynda

    Would chopping the Craisins before cooking work?

      • Alyona’s Cooking

      Hi Lynda, I think that would be a great idea to avoid the use of a blender!

    • Marlene

    I will definitely try this recipe, l don’t have access to fresh cranberries.
    Thank you so much!

      • Alyona’s Cooking

      I hope you’ll love it, Marlene!

    • Lisa

    How far ahead of time can this be made?

      • Alyona’s Cooking

      Hi Lisa, I think a few days should be safe. Anything longer should be frozen to be on the safe side.

    • Jason

    1.5 cups of water made this way too watery. Not sure if that is the wrong unit of measure.

      • Alyona’s Cooking

      Hi Jason, it’s important to release the pectin by boiling it over high heat as instructed then once blended it should set thick. The measurements are correct.

    • Maitreyee

    I don’t have a hand blender at the moment….any other way to smash the cranberries?

      • Alyona’s Cooking

      Do you have a stand blender? That could work too.

    • Julie Locke

    I am quarantining in Southern Mexico, but am unable to get cranberry sauce or fresh cranberries 🙁
    This was a GREAT way to have some familiar side dishes to our Thanksgiving dinner! THANK YOU!

      • Alyona’s Cooking

      You are very welcome, Julie! Glad I could be of help!

    • Majella Bendeich

    I have to admit I was a bit wary about using craisins because a) I had never made cranberry sauce and b) didn’t think it’d be possible if not using fresh or frozen ones. I was wrong! It’s turned out beautifully (to be served at Christmas in July tonight at a friend’s place). Thank you so much!

      • Alyona’s Cooking

      Haha, I’m glad to hear Majella!

    • Em

    This was perfect! It saved me from a “quick run to the supermarket” at a time when every outing has to be considered and maximized. Thanks!

      • Alyona’s Cooking

      Oh wonderful, Em!

    • Tara

    I’ve made this at least six times since first discovering it. Sometimes I throw in some dried cherries or finely chopped apples, and I always reduce the sugar since our craisins come sweetened. It’s excellent every single time!!

      • Alyona’s Cooking

      I am so happy to hear that, Tara! Have never tried adding fruits! Thanks for taking the time to leave a wonderful feedback!

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