Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

triple threat cranberry sauce

(1 rating)
pmahon avatar
Recipe by
Paula Mahon
@pmahon
Blue Eye, AR

My pet peeve at the holidays is never having enough cranberry sauce-recipes usually make a cup or so. Well, I can eat that all by myself, not to mention leftovers! I like it on turkey sandwiches, on toast, and on and on and on. SO, problem solved. My recipe makes 9 cups (that's 4 1/2 pint jars full!). I put it in jars and keep them in the fridge and just smile. Now, THAT'S what I'm talking about!

(1 rating)
yield serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For triple threat cranberry sauce

  • 3
    12 ounce packages fresh cranberries
  • 3 c
    cranberry juice
  • 1/4 c
    fresh orange juice
  • 2 1/2-3 c
    sugar
  • 1 c
    dried cranberries
  • zest of 2 large oranges
  • zest of 1 large lemon
  • 12 oz
    jar orange marmalade
  • large pinch
    cinnamon

How To Make triple threat cranberry sauce

  • 1
    Rinse the cranberries and place in a medium large saucepan. Add juices, sugar (add more or less sugar, depending on how tart you like yours), dried cranberries, fruit zest, half of the jar of marmalade and cinnamon. Mix well and cook on medium high heat just until mixture boils. Turn heat to medium low and cook, uncovered, 20 minutes, stirring every 5 minutes.
  • 2
    Cranberries will bust and sauce will thicken. Cook an additional 10 minutes on low and remove from heat. Add the remaining orange marmalade and stir. Cool to room temperature and transfer to a covered container. Refrigerate at least 1 hour or overnight. Serve cold.
  • 3
    This makes triple the amount since there is NEVER enough for turkey leftovers. I put this also on toast, make turkey sandwiches with it, and sometimes put it in my morning oatmeal. It makes exactly 4 pints (16 ounces each) with enough to put in a half pint jar (8 ounces) making 9 cups total and will stay good in the refrigerator, covered, for 2 weeks, so enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT