Recipe Monday: Cranberry Sauce with Marmalade and Cinnamon

Homemade Red Cranberry Sauce for the Holidays

You’ll never eat canned cranberry sauce again.  And you’ll have your ole’ friend Lisa Fischer to thank.  I found this recipe in 2003 when I was a subscriber to Bon Apetit magazine.

For 15 years, I have prepared this or had the recipe tucked away to give to friends, as it is an often-requested recipe. You still have time to run to the grocery store to procure the almighty cranberries. As the magazine says, bon apetit!

Cranberry Sauce with Marmalade and Cinnamon

Makes 3 cups


    • 1 1/2 cups orange marmalade
    • 2/3 cup orange juice
    • 1 cinnamon stick, broken in half
    • 1  12-ounce bag cranberries
    • 1/3 cup finely chopped fresh Italian parsley
    • Freshly ground black pepper


    1. Combine first 3 ingredients in medium saucepan. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to medium bowl; cool completely. Mix in parsley and season with pepper. (Can be made 3 days ahead. Cover and chill.)

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