Thank you so much for taking the time to rate the recipe and let me know you love it, Alice! I do so appreciate it!

Soooo good consistently of the can cranberry sauce, but much better and for me it taste better after three or four days

Thanks for taking the time to rate the recipe and let me know you love it, Nancy!

This turned out perfect for me. Great recipe!

I’ve tried a food mill with my homemade cranberry sauce on two separate occasions and it does not work for me. Way too much gets left behind in the mill

This is a great cranberry sauce and it set up perfectly (I used a thermometer to ensure I got it hot enough) BUT the yield using the 9 c of cranberries (by weight) specified in the recipe is insane! I got about 6.5 pints which would be great for an army but not so great unless you are going to can it. I did some rough calculations and anratio of 5c cranberries, 2c sugar and 2 cups liquid would halve the recipe more or less. I have not tried it, but mathematically it would be about right.

Thanks so much for taking the time to rate the recipe and let me know you love it, Billy! The Vitamix is a great hack to use here!

Question if I double or triple the recipe it shows to keep the same amount of liquid 3and1/2 cups regardless the amount of cranberries . Is that correct ? Thx

I have made this amazing cranberry sauce for the last 3 years. It’s exactly like store bought jellied cranberry sauce but has a much deeper cranberry flavor and a much richer texture. It is perfect and so simple to make. I add the cranberries to my Vitamix and puree everything until smooth and you don’t need to strain as the Vitamix pulverized the skin and seeds smooth and leaves you with a smooth texture.