Sandra This homemade Paula Deen Cranberry Sauce is a chunky and fresh recipe, which is made with fresh cranberries and walnuts. It’s the perfect holiday side dish, ready in about 25 minutes.
Paula Deen Cranberry Sauce Ingredients
- 1 cup sugar
- 1 cup water
- 1 (16 oz) bag fresh cranberries
- 1 cup apple, chopped
- 1 cup walnuts, chopped
- 1/2 cup raisins
- 1/4 cup orange liqueur
- 1/2 orange, juiced
- 1/2 lemon, juiced
- 1 teaspoon cinnamon
- 1 teaspoon Nutmeg, freshly grated
How To Make Paula Deen Cranberry Sauce
- Make the simple syrup: In a large saucepan, combine the sugar and water and bring the mixture to a boil.
- Cook the cranberries: Add the fresh cranberries to the saucepan and return it to a boil. Once boiling, lower the heat so that the liquid simmers.
- Add remaining ingredients: Stir in the chopped apples, walnuts, raisins, orange liqueur, orange juice, lemon juice, cinnamon, and nutmeg.
- Simmer and cool: Continue to cook for 10 to 15 minutes, until the cranberries have popped and the sauce has thickened. Remove the pan from the heat and let the sauce cool completely before serving.
Recipe Tips
- How to control the texture? For a chunkier sauce with whole cranberries, cook for the shorter time of 10 minutes. For a softer, more jam-like sauce, cook for the full 15 minutes or a little longer, until the berries have completely broken down.
- Can I make this without alcohol? Yes. If you prefer not to use orange liqueur, you can substitute it with an equal amount of additional orange juice for a non-alcoholic version.
- Can I use different nuts? Absolutely. Chopped pecans are a fantastic and classic substitute for the walnuts in this recipe.
- Can I make this ahead of time? This is the perfect make-ahead holiday dish. The sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. The flavors will actually meld and improve over time.
What To Serve With Cranberry Sauce
This classic holiday condiment is the perfect accompaniment to roasted meats.
- Roast Turkey with Gravy
- Glazed Holiday Ham
- Roasted Chicken or Duck
- Pork Loin Roast
How To Store Cranberry Sauce
- Refrigerate: Store the completely cooled cranberry sauce in an airtight container or jar in the refrigerator. It will keep well for up to 10 days.
Cranberry Sauce Nutrition Facts
- Serving Size: ¼ cup
- Calories: 180 kcal
- Fat: 6g
- Carbohydrates: 30g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, frozen cranberries work perfectly in this recipe. There is no need to thaw them first; just add them directly to the boiling sugar syrup.
You will hear the cranberries start to pop as they cook. The sauce is ready when most of the cranberries have burst and the sauce has thickened enough to coat the back of a spoon. It will continue to thicken as it cools.
If your sauce is too tart, you can stir in another tablespoon or two of sugar at the end of cooking. If it’s too sweet, a little extra squeeze of lemon juice will help to balance it out.
Try More Recipes:
- Paula Deen Salmon Cakes Recipe
- Paula Deen Fresh Fruit Tart Recipe
- Paula Deen Pineapple Upside Down Cake Recipe
Paula Deen Cranberry Sauce Recipe
Description
A chunky, homemade cranberry sauce loaded with apples, walnuts, and raisins, with a hint of orange liqueur.
Ingredients
Instructions
- Bring sugar and water to a boil in a large saucepan.
- Add the cranberries, return to a boil, then reduce heat to a simmer.
- Stir in the apples, walnuts, raisins, orange liqueur, orange juice, lemon juice, cinnamon, and nutmeg.
- Cook for 10 to 15 minutes, until the cranberries have popped and the sauce has thickened.
- Remove from the heat and let the sauce cool completely before serving.
Notes
- This sauce is a fantastic and easy upgrade from the canned version.
- For the best flavor, use freshly grated nutmeg.
- The sauce will thicken significantly as it cools.
- This recipe is perfect for making ahead of time to reduce stress on a holiday cooking day.
