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Homemade Cranberry Sauce

(Shared recipe submitted by John Overholt.)

Makes 3 to 4 cups

I was never particularly fond of cooked cranberry sauce until I tried John's recipe. It is delicious and can be used as a side dish or jelly. See the similar and related recipes for my version of this recipe that was revised for the American kitchen.


Simmer the cranberries in the orange juice until soft, then add remaining ingredients. Cook until setting point is reached (a drop sets on a cold plate). Spoon into small, clean, hot jars and seal. Or store in a container in the fridge once cooled down.

Note: Always consult trustworthy canning publications before preserving any foods.

About John: John is a very good e-mail friend from England, which explains the British spellings and ingredients in his recipes. We have had many conversations about cooking and I am delighted that he decided to share some of the mouth-watering recipes he mentions in his correspondence. He is a great cook. I know he would appreciate hearing from you. His e-mail address is

Additional recipes submitted by John:
Disclaimer: The contributor's e-mail address may no longer be valid.