Ben Starr

The Ultimate Food Geek

Benny’s Legendary Cranberry Sauce

Feed this to your family alongside the Thanksgiving turkey and they will never, ever, ever go back to canned cranberry sauce as long as they live.  This stuff is AMAZING.  Make a double batch, because the leftovers are brilliant served warm or cold over ice cream, as a filling for crepes or on top of pancakes, or just eaten straight out of a bowl.

I’ve mentioned in other recipes that when fresh cranberries go on sale in November, I buy 15 or 20 bags and keep them in my freezer for use throughout the year.  You just won’t believe how amazing cranberry sauce is when you make it with whole, juicy, tart cranberries.

1 orange, zested and juiced
2 lemons, zested and juiced
1/2 cup orange juice
1 cup sugar
1 teaspoon kosher salt (or 1/2 tsp table salt)

Put all this into a large saucepan and heat over medium-high heat until it begins to boil.  Then add:

1 bag fresh cranberries (make sure there aren’t any rocks or foreign matter in the bag)
2 large Granny Smith apples, peeled and diced

Reduce the heat to medium and stir constantly.  The cranberries will begin to pop open.  When about 1/2 of them have popped, remove the sauce from the burner.  This should take less than 5 minutes.  Then add:

1/4 cup Grand Marnier, Triple Sec, or another orange-flavored liqueur

This step is optional, but boy does it make a tasty cranberry sauce!

Stir, then chill in the fridge before serving.  It will thicken up nicely.  And you’ll be the most popular person at Thanksgiving after everyone samples it.

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12 responses to “Benny’s Legendary Cranberry Sauce”

  1. MJ Avatar
    MJ

    Have you ever tried making this with quince?? I saw the biggest quince fruits at the farmer market today, but I have no idea what quince even tastes like lol. Dare I try…

    1. Ben Avatar
      Ben

      MJ, I might substitute ONE apple for quince, but I think that 2 quinces would overwhelm this sauce and turn it kinda perfumey. Quince doesn’t have much taste, but it has incredible scent, as well as tartness. If you use quince, you may need to add a bit more sugar at the end. Quinces turn red after they cook for a long time, so the colors definitely match. Let me know how it goes!!

  2. T. Avatar
    T.

    I taught a class last week on cooking your first holiday turkey, and the easiest, tastiest recipe I’ve found is really quite similar to this: One whole orange, zest, seeds, pulp and all, into the blender, water, sugar, cranberries, and a dash of cointreau if you’re feeling it. Simple, and so tasty.

    1. Ben Avatar
      Ben

      Nummynumnum…

  3. Adam Avatar
    Adam

    I made this for Thanksgiving, and let it chill overnight, but it never ended up thickening up (I didn’t watch the video first, so I followed the directions a little differently.) It was really good, but as it was served, no one was getting the sweeter liquid, so it was too tart for everyone. Later I put it back on the stove, added some cornstarch, and mashed some of the berries up. HOLY COW. That stuff is freaking delicious! I’m really happy you posted this, and even though I must have messed something up, I was able to save it.

    1. Sherri Rounds Avatar
      Sherri Rounds

      Adam, the apple pectin should make it thicken up. I would use cornstarch too if necessary. Good luck.

  4. Gina Covello Avatar
    Gina Covello

    I just made this and it hasn’t chilled yet, but it tastes really tart. If it isn’t sweet enough once it settles, can I just add sugar, or should I reheat it to add the sugar? Suggestions?

    1. Ben Avatar
      Ben

      Gina, you can always add more sugar, it should dissolve just fine without the need to reheat. I prefer my cranberry sauce VERY tart. But you can sweeten it as much as you like.

  5. silmiriel Avatar
    silmiriel

    Ben, this recipe is so awesome! I have slightly modified your recipe, adding organic dried cranberries, and it’s absolutely delicious. I am planning on making a huge batch this year and am thinking of canning it, because I get so many requests of people wanting to take a jar home. Any thoughts on how well this will can? This recipe, along with your amazing pumpkin pie recipe, have become new family traditions.

    I have admired you a lot since my son and I first saw you on MasterChef, and we just love you. You are a great chef, but more than that, you are a kind person, and that resonated deeply with me. I sincerely hope you will have your own cooking show at some point. I love watching your videos and your naturally charming personality is very relatable.

    Thanks so much, Ben! 🙂

    1. Ben Avatar
      Ben

      Mary, if you’re canning it, don’t cook it very long at all. Just until the sugar is fully dissolved over low heat. Then fill your jars leaving a bit of headspace, and process in your canner or pressure cooker. If you “complete” the recipe first and then can it, it will just result in mush. Thanks so much for your kind words!

  6. Liz Westen Avatar
    Liz Westen

    Your video includes cinnamon and nutmeg but the recipe does not. Just thought I’d mention that. And in the video you put everything into the pot at the same time but the recipe says to add the cranberries and apples after the other stuff comes to a boil. Does it matter? I want to try this recipe ASAP so off to the store I go for cranberries. Happy Thanksgiving Ben!

    1. Ben Avatar
      Ben

      Liz, either method works just fine, this sauce is VERY easy to make. I prefer the sauce without the spices, but some people like the spices in. Again…either way! It’s a very versatile sauce. How did it turn out?

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