Cranberry Sauce

Preparation info

  • Difficulty


  • Yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About

This straightforward sauce is the one served in England and the United States with roast turkey. It should not be confused with more elaborate French cranberry sauces, which are actually brown sauces garnished with whole cranberries.


cranberries 1 lb 500 g
sugar 1 cup 200 g
water as needed as needed


  1. In a heavy-bottomed saucepan, combine the cranberries, sugar, and enough water to cover the mixture by 1 inch (2.5 cm).
  2. Bring the mixture to a slow simmer and cook for about 20 minutes. Stir every couple of minutes to keep the sauce from sticking.
  3. Taste the sauce and add more sugar if needed. Cook until the sugar dissolves.
  4. Allow to cool. The sauce can be served as is, or for a smooth sauce, pass through a food mill or drum sieve. Serve cold.