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Homemade Cranberry Sauce - Chef Gregg Prawdzik from Dan's Fresh Produce

Serves 4-6 people


Another easy recipe that can be done on the stove top, which saves space in the oven, and can be done well ahead. This is a country style recipe, however I prefer the jellied. No matter. We can do both (see notes below for jellied). NOTE: if you do not have cardamom, bay leaf or clove, don't worry. It will be fine without as well.


1 bag fresh or frozen cranberries

½ cup orange juice

½ cup water

1 cinnamon stick or ½ tsp ground cinnamon

2 ea clove

6 ea peppercorn

1 ea cardamom

1 bay leaf

1 cup brown sugar

1 tsp salt



Add all ingredients to a saucepan. Simmer on medium until when dipping in a cold spoon the consistency is like syrup. Cool to room temperature and serve. (NOTE: warn your diners that whole spice is in the sauce, which you do not wish to eat, but it does add an authentic flavor. If worried about this for your diners, use cheesecloth or tea strainers into which you add the spices to the sauce. Remove the spice before serving.


NOTES: If for a jellied sauce, choose your mold (just like making Jello). Pour the contents into a blender and puree. Pass through a large mesh sieve into the mold of your choice and refrigerate for at least 4 hours before serving.


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