Cranberry Sauce 3 Ways 


Cranberry Sauce 3 Ways  


Although Thanksgiving has passed, I still want to post my recipes from the holiday.


I seem to be having trouble with the formatting of my post, so I am afraid that my spacing of the paragraphs is off.


My mother in law (A’H) LOVED Thanksgiving. Nothing gave her more joy and a twinkle in her eye than this day.


She passed away on a Sunday after Thanksgiving when the girls were small. (I will not say how long ago as my mother in law was coy about her age.)We are convinced that she waited until after the holiday to celebrate one last time before leaving this world.

This year, we were fortunate to host my husband’s oldest sister and his nephew and his new wife joined us. (Readers may remember my posts on Sheva Brachot for them,

As we are aging, I appreciate these rare gatherings. Every celebration is a poignant opportunity to be cherished and savored.

This year, at my sister in law Hana’s request, we began our meal paying tribute to my mother in law, who loved this holiday so much. Everyone also shared what they were grateful for during this past year.

My gratitude was that everyone was such a good sport that the turkey took so long to cook. On Thanksgiving, I finally realized that an oven thermometer is critical to accurately gauge my oven’s temperature. My oven, it seems, is cooking challenged which contributes to my time challenges.

In my cooking frenzy, I made 3 different types of cranberry sauce.

I made my husband’s favorite traditional cranberry sauce, and 2 variations of cranberry relish.

Although these recipes are ubiquitous for Thanksgiving fare, I still wanted to post them here.

Traditional Cranberry Sauce


 1 cup sugar

1 cup water

Optional: use orange juice instead of water

4 cups or 1 12-oz package fresh or frozen cranberries

Optional: Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.


Rinse cranberries. Pick out and discard any damaged or bruised cranberries.

Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.Add cranberries. Return water to a boil and then gently simmer until the cranberries are cooked, and sauce is desired thickness.

Traditional Cranberry Sauce

Cranberry Orange Relish With Or Without Ginger


12 ounces cranberries

1 cup white sugar

1 orange, quartered

Optional: grated fresh ginger, lemon zest


Place sugar, cranberries and orange in food processor. Gently pulse until coarsely chopped and desired texture. Add grated ginger or lemon zest.

Here are the pictures:

Cranberry, orange and sugar, chopped in the food processor.

Here is the cranberry relish. Visually, it is hard to distinguish between the one with ginger or without.

They were all a hit. However, after our guests left, I took the cranberry relish and made a fruit torte. I have been wanting to post on that for a few weeks, but, I had to post this one first.



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22 thoughts on “Cranberry Sauce 3 Ways 

  1. One-Way to Health February 17, 2017 at 10:38 AM Reply

    Great post! I am a nutritionist and I just started my own blog about healthy and affordable eating, so feel free to check it out! 🙂


  2. The Baptist Bluegrass Belle January 21, 2017 at 7:41 PM Reply

    I love cranberry sauce! Thanks for the post 🙂

    Liked by 1 person

  3. Sumith December 22, 2016 at 5:20 AM Reply

    A great combination of cranberries and oranges!!

    Liked by 1 person

  4. Joëlle December 22, 2016 at 1:04 AM Reply

    Funny, when I lived in the States nobody in my husband’s family ever made cranberry sauce: it always came from a can. Yet it looks so easy!
    Thank you for following me, I hope you find my recipes doable!
    What kind of an oven are you looking for? Over here in France I bake in an electric oven. Sometimes my daughter in the U.S. has to adjust the temperature to accommodate her temperamental gas one.

    Liked by 1 person

  5. […] über Cranberry Sauce 3 Ways  — cookingforthetimechallenged […]

    Liked by 1 person

  6. Ann Coleman December 12, 2016 at 4:13 PM Reply

    Those look delicious! I think I like the traditional cranberry sauce the best, but all look quite good!

    Liked by 1 person

    • Cooking For The Time Challenged December 12, 2016 at 4:21 PM Reply

      You and my husband. I like that the relish has a more complex flavor and only takes about 10 minutes. No cooking required. The downside is that it has a short shelf life. Hence, it became this cake rather quickly.

      Liked by 1 person

  7. Jewish Thoughts December 12, 2016 at 8:15 AM Reply

    Can’t wait to see the fuit torte!

    Liked by 1 person

  8. Osyth December 12, 2016 at 2:28 AM Reply

    So obsessed with cranberries and in particular cranberry sauce (I make it with orange juice and a zip of orange zest and if I changed that I think she would pine quietly away) so obsessed is she, that I couldn’t bear to make it for Thanksgiving as she, like her sisters was only with me in spirit. I will be making amends at Christmas when I have she and all her sisters at table! God rest your Mother in L’Ah and God grant you an oven thermometer!

    Liked by 1 person

    • Cooking For The Time Challenged December 12, 2016 at 6:36 AM Reply

      Ha! Ha! I am also obsessed with cranberries. I think I will also make a cranberry upside down cake. The oven thermometer is critical. It took a while to figure out why the turkey wasn’t done. So, needless to say, I love my new thermometer and I am checking out various ovens and hoping to have a new one soon. You know that will be a cause for celebration. So nice that your family will visit for Christmas!🎄

      Liked by 1 person

      • Osyth December 12, 2016 at 3:21 PM

        I had to fly to Europe to make it possible but in honesty it would have taken an army to keep me away from them!! Cranberry upside down sounds fabulous …. and I will be keeping my fingers crossed for your new oven too!

        Liked by 1 person

      • Cooking For The Time Challenged December 12, 2016 at 3:22 PM


        Liked by 1 person

  9. Tasty Eats Ronit Penso December 12, 2016 at 12:09 AM Reply

    I love the combination of cranberries and oranges. 🙂

    Liked by 1 person

  10. Karina Pinella December 11, 2016 at 8:14 PM Reply

    I love cranberries. I wonder though if pineapple juice can be used instead of orange juice. I have some pineapple juice left and I’m trying to think what to do with it (other than drink).

    Liked by 1 person

    • Cooking For The Time Challenged December 11, 2016 at 8:21 PM Reply

      I think that it could be good too. I like that idea. You could also put in on chicken. I think I read somewhere that it is a meat tenderizer.

      Liked by 1 person

      • Espirational December 11, 2016 at 8:27 PM

        I saw a sauce recipe this year that actually had crushed pineapple in it, so I think the juice would work. I love homemade cranberry sauce it’s so easy. My mom made the cranberry relish with an old fashioned food grinder that clamped onto the kitchen cabinet.

        Liked by 1 person

      • Cooking For The Time Challenged December 11, 2016 at 8:30 PM

        I love those grinders. They really work. I think the juice would work too. Crushed pineapple also sounds good. Maybe next year?


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