Homemade Cranberry Sauce

The second I tasted this cranberry sauce, I asked myself, “Why in the world have I been buying canned cranberry sauce all these years?”

I don’t really talk to myself………..at least not out loud.

This Thanksgiving, I am challenging myself to make as much of my dishes from scratch as I possibly can, so I started with the cranberries.  This sauce will change the way you see cranberries forever!  The sweet and tart flavor just begs to be slathered on some warm savory turkey.  I also love the vibrant color.  It reminds me that Christmas is just around the corner.



I just love this combination of flavors and fall colors and I think you will too!


Homemade Cranberry Sauce

From pioneerwoman.com

1 bag (12 oz. bag) cranberries

1 cup cranberry juice (or orange, apple or any other juice combination)

1 cup pure maple syrup

3 tbsp orange zest

Wash bag of cranberries under cool water, then dump into a medium saucepan.

Pour in 1 cup of cranberry juice (or whatever juice you choose).

Pour in 1 cup maple syrup.

Add orange zest.

Stir together and turn heat on high until it reaches a boil.

Once it comes to a rolling boil, turn the heat down to medium low and continue cooking over lower heat for about 10 minutes, or until the juice is thick.


Cranberry Orange Scones with Devonshire Cream

One of the best parts of baking these scones is the way it makes my house smell.  My kitchen is perfumed with the scent of sweet and tangy oranges.  The second best thing is, of course the taste.  The cranberries also add a nice sweetness along with the orange glaze on top.  These scones are crumbly and perfect with devonshire cream and orange marmalade.

I brought these to a brunch potluck and they were a hit.  The cream compliments the dense texture of the scones and the marmalade just drives home the orange flavor.  They are a nice brunch treat and would be even better with a cup o’ tea (imagine me saying that in a British accent!).


Cranberry Orange Scones

from Ina Garten


4 cups plus 1/4 cup all-purpose flour

1/4 cup sugar, plus additional for sprinkling

2 tablespoons baking powder

2 teaspoons kosher salt

1 tablespoon grated orange zest

3/4 pound cold unsalted butter, diced

4 extra-large eggs, lightly beaten

1 cup cold heavy cream

1 cup dried cranberries

1 egg beaten with 2 tablespoons water or milk, for egg wash

1/2 cup confectioners’ sugar, plus 2 tablespoons

4 teaspoons freshly squeezed orange juice


Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick. Flour a 4-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar and orange juice, and drizzle over the scones.



Homemade devonshire cream and orange marmalade.  I used the Knott’s brand marmalade.


Devonshire Cream

4 oz (1/2 pkg.) cream cheese, softened

4 Tbsp (½ stick) butter, softened

2 cups powdered sugar

1 tsp vanilla extract

1 cup heavy cream


Wisk together the first four ingredients.  Whip the heavy cream to medium peaks and fold into cream cheese mixture.


Cranberry White Chip Oatmeal Cookie


I love making this cookie around Christmas time, mostly because of the beautiful holiday colors.  That’s not to say they aren’t good any time of year too.  I make this when I’m tired of chocolate chip cookies.  “Tired of chocolate chip cookies, are you crazy?!” you say? Yes, it is possible.

Cranberries are my favorite dried fruit to use in baking.  Red is my favorite color, so I guess that would make sense. The real reason is that cranberries have such a great sour sweet flavor.  It reminds me of eating sour tart candies as a kid, except these are actually good for you.  And what’s even more fun is that a raw cranberry actually bounces, like a ball, which also reminds me of childhood. Oh………the good ol’ days!!


Cranberry White Chip Oatmeal Cookie

¾ cup softened butter

1 tsp vanilla

1 egg

½ cup firmly packed brown sugar

½ cup sugar

1 ½ cups flour

1 tsp baking powder

¼ tsp salt

½ cup crisp rice cereal

½ cup white vanilla chips

½ cup sweetened dried cranberries

½ cup rolled oats


Preheat oven to 350F.

In a stand mixer, combine butter, vanilla and egg; beat well.  Add both sugars and combine until smooth. Add flour, baking powder and salt a little at a time.  When incorporated, add cereal, vanilla chips, cranberries and oats.

Drop dough by rounded tablespoons onto sprayed cookie sheets.

Bake for 9-12 minutes or until edges are golden brown.  Cool 1 minute.  Remove from cookie sheets.