Sweet and Tangy Cranberry Sauce

This recipe has been our Thanksgiving “go to” cranberry sauce for over 20 years. It’s fast (almost as fast as opening a can of cranberry sauce) and lower in added sugar because much of the sweetness comes from a mix of different types of fruit. I tend to like a little tang to my sauce but if you want more sweet than sour, just add a little more sugar. This makes a large batch of sauce, plenty for your Thanksgiving crowd.







Sweet and Tangy Cranberry Sauce


  • 2 (12) ounce bags fresh cranberries, rinsed (discard any squishy berries)
  • 1 (20) ounce can crushed pineapple, in its own juice (drained)
  • 2 (15) ounce canned mandarin oranges (drained)
  • 3/4 cup dried cranberries
  • ½ cup white raisins
  • 1/3 cup sugar
  • Splash of orange juice
  • 1 cinnamon stick
  • 1/2 cup chopped walnuts


In a large saucepan, add cranberries, pineapple, mandarin oranges, dried cranberries, raisins, splash of orange juice and cinnamon stick. Cook on medium heat until cranberries “pop” and mixture becomes thickened, about 10-15 minutes, stirring occasionally. If the sauce is too thick, add a little more orange juice. Add sugar and remove from heat. Stir in walnuts. If the sauce is too tart, add more sugar, 1 tablespoon at a time until desired sweetness. Cool to room temperature, remove cinnamon stick and store in airtight container in the refrigerator.

Nutrition Note: Just say NO to out of the can cranberry sauce.  ½ cup of Ocean Spray Jellied Cranberry Sauce (the one that retains the shape of the can) has 220 calories and 48 grams of sugar (that’s 12 teaspoons of sugar). Fresh cranberries are low in calories (only 25 per ½ cup), a good source of vitamin C and flavonoids (antioxidants). You could certainly use fresh pineapple and oranges in this recipe but with everything else going on around the holidays, there is no shame in taking advantage of canned fruit (just be sure to get the ones packed in their own juice).



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