Best Last Minute Cranberry Sauce Recipes

Cranberry Blueberry Sauce image

Provided by Renee Pottle

Number Of Ingredients 4

6 cups fresh or frozen cranberries
2 cups fresh or frozen blueberries
4 cups sugar
4 cups water

Steps:

Wash berries. Discard soft or bruised berries.
In a large pot or Dutch oven, combine all ingredients.
Over medium-high heat, bring to a boil, stirring constantly until sugar dissolves.
Continue boiling until cranberries pop - or burst open, usually 10-15 minutes.
Sauce should be thickened somewhat. If you aren't sure, check the temperature. A good setting for sauce is 217-218 degrees, or about 5 degrees above boiling water temperature.
Ladle into jars leaving ½ inch headspace. Wipe of jar rim with a damp paper towel.
Top with two-piece lids. Process in a boiling water bath for 10 minutes.
Let cool for 5 minutes in canner. Remove and let sit for 12 hours.
Makes 3-4 pints.

Last Minute Cranberry Sauce image

Provided by Chef mariajane

Categories Sauces

Time 5m

Yield 2 cups

Number Of Ingredients 3

3 cups cranberries (fresh or frozen)
1 (250 ml) jar smucker's orange marmalade
1/4 cup water

Steps:

Combine cranberries, marmalade and water in medium sized saucepan over high heat. Bring to a boil, uncovered, reduce heat to medium-low and continue cooking, about 5 minutes or until desired consistency.

Nutrition Facts : Calories 486, Fat 0.2, Sodium 98.8, Carbohydrate 130.7, Fiber 8.1, Sugar 107.8, Protein 1.1