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Cider Cranberry Sauce Recipe

Cider Cranberry Sauce Recipe

I'll be the first to admit that canned cranberry sauce is pretty good. But honestly, this one is better. It has more personality and a fresh flavor - with a whisper of apple - that you just don't get with canned. Besides, it takes just a few minutes to prepare and can be made the day before the feast. Make it at least 5 to 6 hours ahead so it has time to chill.


  • 6 cups fresh (or fresh-frozen) whole cranberries
  • 1 1/2 cups apple cider
  • 1 1/4 cups sugar
  • 2 or 3 long strips of orange zest
  • 2 teaspoons lemon juice


Combine all the ingredients in a large, nonreactive saucepan or medium-size covered casserole. Bring to a boil, stirring occasionally. Reduce the heat and cook at a very low boil for 10 minutes, stirring occasionally. Remove from the heat and cool to room temperature.

Transfer the sauce to a serving dish. Cover and refrigerate (it thickens as it chills) until serving. Test Kitchen Tip: If the sauce seems too loose at serving time, spoon off a little of the liquid. Makes 10 or more servings.