Cranberry Sauce With Orange and Golden Raisins Recipe (2024)

As someone that collects cranberry recipes and makes between 3 and 5 for each Thanksgiving, I think that this is good. My wife gave it a thumbs up - which is all that really matters. 1. I cut the sugar down from 2.3 cups to 1.3 cups (and could have cut it down a little more)2. I added a bit of OJ so that there would be some liquid for cooking. No, I didn't measure - I just added enough to cover the berries in the pot.3. I used a whole orange - peeled & cut into pretty small pieces.

Made this to change up the routine. No one loved it. Too sweet, and the orange peel chunks are too big. I recommend cutting way back on the sugar and dicing the orange more finely than the recipe called for.

Here's a "no-recipe" cranberry sauce I've been making for years. Pour some orange juice in a saucepan. Add some dried cranberries and pineapple tidbits. Bring to a boil then simmer, stirring occasionally, for about an hour until the berries and pineapple have softened significantly. Add more orange juice as needed to keep it from sticking. Remove from heat when it has reached the right consistency.

The best cranberry relish courtesy of my mother: 1 bag of cranberries rinsed and dried, 1 naval orange skin included cut into a few pieces, 1 cup of sugar. Put all ingredients raw into a food processor, puree until there are no chunks left. Refrigerate and enjoy!

A tablespoon or two of Grand Marnier is a wonderful addition to any cranberry sauce recipe.

Way too much sugar. Cut the sugar to one cup. Peel the orange, cut slices to small pieces. Cook over the stove top on low heat, with the rest of the ingredients as written. It’s really delicious!

Only 1 cup sugar. Zest the orange, peel it and add back 1/2 the orange peel small diced, add small diced apple, thin with orange juice as needed

I made this per the recipe and diced the orange to cranberry-size pieces. The orange is the make-or-break of this recipe so use one that is nice, juicy and fresh.I served it with roast duck, roast lamb and mixed it into my morning oatmeal. It worked as a filling for small Christmas pies when I ended up with more pastry than mincemeat. Perfect for a small bite. Probably too much for a large pie slice.I will try it next in oatmeal cookies.

I made this for Thanksgiving and loved the bright flavor, but it is more like a preserve than traditional cranberry sauce. As written, think of this as a festive condiment to be used in small amounts versus a side. It was wonderful added to oatmeal on chilly mornings. In a revised format, this recipe made the Christmas day line up as well, but as a topping for our morning French toast. This time I doubled the cranberries and kept everything else the same and it was delicious.

Made this, but forgot to bring it to the potluck Thanksgiving. I liked it. After nibbling at it for days, I decided to try to convert it to a dessert. This recipe, https://cooking.nytimes.com/recipes/1017817-cranberry-curd-tartHas almost the same ingredients. Worked great.

I agree about dicing the orange into smaller chunks...but definitely will put it on the repeat menu for Thanksgiving!

Delicious as written. Our new favorite!

I made this recipe as written and it was a huge hit with my family. Even my dad, who is not a cranberry sauce lover had two helpings. Today he asked me if it could be used as a pie filling.

New Orleans native here and I have been making my version of this sauce for decades. My version uses only a half to 3/4 cup of dark brown sugar. I also use one LARGE navel orange. 2/3rds of the skin provides peels that go into the mix, no pith anywhere. My facilitating liquid is the juice from this big orange, usually a navel. No further raisins or spices. It is well chilled, well chopped, but never pureed, pure cranberry and orange joy with the brown sugar really enhancing it all.

Too sweet. I make mine with two bags of cranberries, two juiced oranges, one juiced pomegranate, one cup of water, a quarter cup of sugar. Pour the boiled cranberries onto most of the zest of one lemon and the oranges. Decorate with more zest and mint leaves. It's delicious!

This recipe is super delicious and so easy to make. I stuck to the recipe but did half golden raisins & half dried cranberries, I think that kept it from being too sweet.

This was THE dish of Thanksgiving! My family would not stop raving about it. The spices were perfection. My only fear is I will not be able to recreate it next year! Modifications:used 20 oz cranberries (and still ran out of leftovers too soon)1 cup sugar

do not change anything about the recipe when you make it. this was the #1 favorite dish at my family's thanksgiving this year. none of us like cranberry sauce before this year, but we are converts after making this.

I used this recipe for the first time after watching a 2-day NYT shoot of Claire applying her superpowers to Thanksgiving dinner, being inspired by the Saffitz Thanksgiving tradition along the way (community cookbooks FTW). It was excellent. The only variations I made were to finely chop the orange (I confess some of the skin ended up in the compost bin) and to bring my electric burner to medium-high to bring this to a vigorous simmer. Can't get enough Claire Saffitz!

Excellent! I made the following changes after reading reviews- 1. Used 1 c of sugar2. a splash of CointreauWe truly threw all the ingredients in a pot and simmered them.

I really liked this but I agree with other commenters - way too much sugar! I cut to one cup and still tasted plenty sweet to me. Aside from sugar, great combo of flavours!

Whipped this up at the last minute, cooled to warm and served. Cut sugar down based on other reviews. Otherwise followed exactly. This was delicious and my husband who doesn’t really like cranberries asked for me to save the recipe and make again!