Cranberry Sauce

Cranberry sauce is such a classic Thanksgiving dish. I almost feel silly posting this recipe, since it just came from the Ocean Spray website, but since we love it so much, I decided it was blog-worthy. This is the only recipe I make and it always gets rave reviews. And it’s so easy, there’s no excuse for eating cranberry sauce from a can.

You’ll notice that I took down all the pinkness from my blog today. I’ve also got some fall favorites on my side bar and brought back my header from August, so be sure to stop by if you’re reading through a reader to check it out!

Two Years Ago: Halloween M&M Pretzel Treats
Three Years Ago: Deviled Eggs

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Cranberry Sauce

Yield: ~2 cups

Ingredients:

1 cup sugar
1 cup water
12 ounces fresh cranberries, rinsed and drained

Directions:

Combine water and sugar in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

Recipe from Ocean Spray


Boston area readers, don’t forget that I’m selling pies for Pie In the Sky. The cost of your pie will feed someone in need for an entire week! Please consider buying a pie for a good cause.

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6 Responses to “Cranberry, Ginger, Orange, Cream Cheese Crumb Bars”

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    1
    Stefany — January 8, 2013 at 12:33 pm

    Thank you so much for making these… I was looking for something to use up 5 ounces of cream cheese, and this looks great. And added bonus- it will also use up one of the many bags of cranberries in my freezer!

    • beantownbaker — January 8th, 2013 @ 8:48 pm

      Great! I hope you enjoy them

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    2
    Stefany — January 13, 2013 at 10:16 am

    omgosh, I loved these. I’m not supposed to have dairy right now, but I snuck a tiny bite. SO. good. I didn’t have any ginger and subbed 1/2 cup of oats for 1/2 cup of the flour. Really delicious and really easy!

    • beantownbaker — January 13th, 2013 @ 10:26 am

      What a great substitution! I’m lactose intolerant so I use the Tofutti Better Than Cream Cheese. Have you tried it?

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    3
    Stefany — January 13, 2013 at 9:03 pm

    No, I can’t have soy, either. It’s for my daughter – she doesn’t tolerate dairy or soy and I’m still nursing her. It’s been a very boring (culinarily speaking) 8 months!

    • beantownbaker — January 13th, 2013 @ 10:07 pm

      Oh bummer! Not being able to eat dairy or soy must be tough!

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