Hasty Tasty Cranberry Sauce

It’s Thanksgiving week. Here by request is a repeat of my cranberry sauce recipe. It’s easy and so much better than canned, so give it a try. Happy Thanksgiving!

The tart cranberry is delicious and healthful. Unfortunately, the cranberry is overlooked except during the holidays yet is good any time of the year. But don’t open up a can of jellied cranberry sauce–make your own! In less than 30 minutes, you can have homemade cranberry sauce. You can store it in the refrigerator in a mold or in the serving bowl–your choice. Molds are impressive but not necessary. Here’s my Hasty Tasty version:



Simmer for 15 minutes.

Simmer for 15 minutes.

Stir occasionally.

Stir occasionally.

Process until smooth.

Process until smooth.

Serve or store in the refrigerator.

Serve or store in the refrigerator.


Hasty Tasty Cranberry Sauce


  • 12 ounce package fresh cranberries
  • 3/4 cup brown sugar
  • dash salt
  • one orange, zested and juiced
  • 1 tsp. grated fresh ginger


  1. Combine brown sugar and juice of an orange (reserve zest) in a 2-quart sauce pan. Add cranberries.
  2. Gently heat over medium-low heat, stirring occasionally, for fifteen minutes or until berries burst.
  3. Remove from heat. Stir in zest of orange and grated ginger.
  4. Carefully tranfer contents to the Vitamix or a food processor. Cover.*
  5. Beginning with the lowest speed (Vitamix variable speed 1), process cranberries to desired consistency. Just pulse a few times for a chunkier sauce.*
  6. Carefully pour sauce into a mold or a serving dish, cover, and refrigerate for a minimum of one hour. Overnight is better.

*Processing the sauce is optional. Cranberries taste great either whole sauce or pureed.

Yield: 1 pint cranberry sauce

Variations: add your choice of seasonings in place of the grated ginger, such as cloves, cinnamon, or even jalapeño pepper!

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Filed under condiments, cooking, fruit, Healthful Eating, Recipes

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