Easy cranberry sauce from The Food Lab: Better Home Cooking Through Science (page 624) by J. Kenji López-Alt

  • sugar
  • cranberries

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on November 26, 2023

    This master recipe is fantastic we made it with orange, Saigon cinnamon and fresh vanilla beans from Mexico. We also used both fresh ginger and added candied ginger at the end. Perfection.

  • anya_sf on November 25, 2023

    This year we tried adding orange zest and cinnamon. My son couldn't decide if he preferred that version or the plain one. (Next year he will have to make a choice, so we shall see.)

  • SpatulaCity on November 14, 2023

    Nice. I added orange juice in place of water and added 2ts of fresh grated ginger and a dash of cinnamon.

  • rmardel on December 02, 2022

    This has become my basic cranberry sauce recipe. It satisfies both he jellied sauce lovers and those who want more whole-berry body. Not too sweet.

  • Dannausc on December 20, 2020

    Super easy and good. I used the juice of two blood oranges and 1 t. Fresh ginger. My wife said this was the best cranberry sauce she’s ever had!

  • anya_sf on November 28, 2020

    Quick and easy, with several flavor options if you like those (we prefer it plain). Son loved it as written (I made it just for him). For myself, I'd reduce the sugar a bit.

  • twoyolks on November 29, 2016

    This is now my favorite cranberry sauce. It's a good balance between a whole berry sauce and a jellied sauce. It's more of a cranberry jam. It's also not too sweet so it works well with the other Thanksgiving dishes.

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