Julia's Cranberry Sauce
I have a sweet little surprise waiting for my family tonight. Let’s say a little “Thanksgiving Preview”…
I present to you Julia Child’s cranberry sauce. I found this recipe over 25 years ago in an issue of Parade Magazine.
It has become a family favorite over the years.
Thanksgiving is always celebrated at my sister’s house every year with the three of us sisters contributing to the meal. My contribution is pies and cranberry sauce. One year I lost the recipe (that was before the Internet) and made a different one. By golly, there was almost a family revolution! Fortunately, my one sister did recover the written recipe and sent it to me with a hand-written note “DON’T LOSE THIS AGAIN!”
So here you have it….my sister calls it “Linda’s Famous Cranberries” but let’s give credit where credit’s due…
the recipe originated with one of my culinary heroes – Julia!
It’s easy.
- 2 bags cranberries, washed and picked over
- 1 cup brown sugar
- 1 cup white sugar
- ½ cup orange juice
- grated rind of 1 and ½ oranges
- ¼ teaspoon cinnamon
- Wash and pick over cranberries and place in large sauce pan with other ingredients. Cook until cranberries burst. Cool and serve. Can be made days in advance.
It’s THAT easy! Make it tonight and surprise your family…make it next week and surprise your family!
It’ll give them another reason to give “Thanks”!
On another note, you may have noticed I have a little facelift in a new logo design!
Love, love, love it!
It’s so me and I hope it reflects this blog – fun, light and creative in the kitchen!
Many thanks to Liz from Immix Studios who designed it. She’s so talented and love working with her!
What do you think? You like?
19 comments on “Julia’s Cranberry Sauce”
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GREAT NEW LOGO. BUT WHERE IS THE LINK TO PRINT IT OUT? LOVE YOUR RECEPIES. THANKS BETH OLIVER
Oops! Thanks Beth for pointing it out! It’s in the post and here. Enjoy and Happy Thanksgiving!
Love the new logo, Linda and yes it does capture your “whimsical” style!
Yummy! Thank god for the Internet & being able to search recipes. I love the new logo!!!
Thanks Thing 2. Have a lovely Thanksgiving to your lovely family!
It’s exactly what I was looking for and I really wanted to tell you that your photographs are great and I LOVE all your plates.
Thanks Marlene! You’ll love the easieness of this recipe. The plates are a result of my field trips to antique stores with my hubby.
Is the I/2 cup OJ the only liquid in this recipe?
Yes it is Robin. The juice will come from the cranberries once you start cooking them. Happy Thanksgiving!
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Thanks so much for posting this recipe. My mom made these every year, and she had also taken it from that issue of Parade magazine! She passed away a little over a year ago, and we could not find her recipe. The Thanksgiving baton is mine now, and I am so happy that we will be able to have her special cranberry sauce again!!! Thanks again.
You are so welcome. My family panicked when I lost the recipe one year as well! Have a lovely Thanksgiving.
Almost right…but at least one key ingredient is missing, grated fresh ginger, and IF I COULD FIND my much used copy I would be happy to supply the correct quantity. Thanks for the base recipe. (You can’t believe what the addition of fresh ginger does–quite wonderful.)
FOUND IT:Here’s the original recipe as it appeared in Holiday Foods magazine in my local paper:
Julia Child’s Cranberry Sauce
————————————————————–
2 12-oz bags of fresh or frozen cranberries
zest only of 1 1/2 oranges*
zest only of 1/2 large or 1 small lemon*
1/2 cup granulated sugar
3/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice (1/2 of large lemon)
1 cup granulated sugar
1 teaspoon fresh ginger, grated
1. Wash and pick over 2 bags of cranberries, discarding any withered berries, woody parts and stems. Place cleaned berries in a large saucepan.
2. Pulverize the orange and lemon zest with the 1/2 cup sugar in a blender or food processor. Add to the cranberries.
3. Stir in orange and lemon juices, 1 cup sugar and fresh ginger.
4. Place the saucepan on the burner and bring to a boil. Continue boiling for 2 to 3 minutes, just until the berries burst. Turn off the heat and set aside; after 1/2 hour, taste the relish and stir in more sugar, if needed. (Remember it is a relish and it should be somewhat tart to go with meat. It will jell slightly when cold.
*Note: Use a vegetable peeler to peel off long strips of the zest.
I just made this for the first time. Yum! Thank you Julia.
I made mine today. My family is spoiled as is yours!
Someone asked what my favorite food was at Thanksgiving and I said my sister’s cranberries! I can’t wait for tomorrow….I’ve been dreaming about them all week. I love when I sit next to one of my kids who says….”do you want these red things?” and I say heck ya!! I never knew Julia had her hand in this!
Thanks! I couldn’t find my original copy from Parade magazine, wanted to make this dish again, after several holidays without it. Sooo glad you had it, and blessings on Julia!