A dozen divinely delicious classic cranberry sauce recipes from the seventies

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Classic and vintage cranberry sauce recipes for Thanksgiving
Charming and creative cranberry sauce recipes from years ago

Cranberries, like the turkey, have become traditional for Thanksgiving and Christmas dinners — and although it is the turkey that reigns supreme, it is classic cranberry sauce that adds the ruby-red jewel.

Cranberry sauce is perhaps the most popular use of these berries. However, the use of cranberries has greatly increased in the past decade, and the deliciously tart berries are used in a wide variety of ways — including breads, salads and juices.

To savor the goodness of cranberries all year, freeze some of the berries now during the fresh cranberry season, while the berries are plump and firm.

Frozen cranberries can be used as successfully as fresh berries in most recipes. Don’t thaw the berries. Give them a quick rinse in cold water, then grind or chop them as you would fresh berries. Most cranberry dishes also freeze well and make welcome gifts for the holidays.

Cranberry sauce

Quick 10-minute classic cranberry sauce recipe & 5 variations

For last-minute cooks, here is a recipe for 10-minute cranberry sauce.


4 cups (1 lb.) fresh cranberries
2 cups sugar
1 to 2 cups water


Combine cranberries, sugar and water in saucepan. (Add one cup of water and the rest according to juice content of berries.) Heat to boiling point, stirring until sugar dissolves; then boil rapidly until berries pop open (about 5 minutes). Makes 1 quart cranberry sauce.


For a thicker sauce: Continue cooking until berries are mushy and liquid somewhat reduced. Sauce will become jelly-like when chilled.

For a spicy sauce: Stir in a few whole cloves and a cinnamon stick while berries are cooking.

For a tangy sauce: Add 1 teaspoon or more grated lemon peel after removing from heat.

For a wine-flavored sauce: Reduce liquid to 1-1/2 cups and cook as directed. When cooled to room temperature, stir in 1/4 cup or more wine. Serve on pancakes with a sprinkle of brown sugar or drizzle of maple syrup.

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For cranberry-pineapple sauce: Make fresh cranberry sauce, however, reduce the water by 1 cup and add a 1-pound, 4-ounce can undrained crushed pineapple. Simmer just until cranberries begin to pop.

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Cranberry-orange relish recipe


4 cups (1 pound) fresh cranberries
2 oranges, quartered (seeds removed)
2 cups sugar


Put cranberries and oranges (including the rind) through the food grinder (coarse blade). Stir in the sugar and chill. Makes 2 pints. Keeps well for weeks stored in the refrigerator.

No-cook, no sugar added cranberry-orange relish

Make this in your blender, grinder or food processor.


3 cups raw cranberries
1 sweet-eating orange
1 cup white raisins


Chop up the cranberries. Peel and cut up the orange, remove any seeds. Chop up the orange and half of the peel. Stir in the raisins. Chill before serving. Makes 10 servings. 65 calories each.

Whole cranberries for classic cranberry sauce

Shortcut cherry cranberry sauce

For variety, substitute strawberry or orange gelatin mix — regular or sugar-free.


4 cups fresh cranberries
2 cups water
4-serving envelope cherry gelatin (regular or sugar-free)


Combine cranberries and water in a saucepan. Cover and simmer over very low heat until cranberries have popped open. Remove from heat. Stir in gelatin until it is completely dissolved. Pour into covered jar and chill in refrigerator until set. Makes 10 servings, about 50 calories each with regular gelatin; only 25 calories sugar-free.

Cranberry-lemon sauce (1973)


1 pound fresh cranberries
1 lemon, sliced thinly into semicircles
1-1/2 cups sugar


Wash and clean cranberries. Add no water (what clings to the berries after washing will be sufficient). Add lemons and sugar. Cook over slow heat about 20 minutes. Stir constantly to prevent scorching. The cranberries will split their skins when cooked. Sauce will thicken when it cools.

5 recipes for quick, classic cranberry sauces – including cranberry ginger-pear sauce, tangy cranberry relish & other delights from 1950

Baked classic cranberry sauce recipe for your Thanksgiving turkey

You can slow-bake this in the oven along with your turkey.

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4 cups (1 quart) fresh cranberries
4 tablespoons water OR sweet red wine


Wash cranberries and combine with water or wine in a covered casserole dish. Slow-bake until berries pop open, about 45 minutes at 300 degrees, or about 30 minutes at 325. Serve warm or chilled. (Tart and tangy with no sweetener added, or sweeten to taste with a few drops of honey, sugar, or sugar substitute.) Makes 8 servings.

Apple-spiced classic cranberry sauce


3 cups fresh cranberries
6-ounce can defrosted apple juice concentrate, undiluted
4 tablespoons white raisins
Dash of cinnamon OR apple pie spice (optional)


Combine ingredients and simmer over very low heat, just until cranberries pop open. Chill before serving. Makes eight servings, about 15 calories each.

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Pineapple cranberry sauce


One 16-ounce can crushed unsweetened juice-packed pineapple
4 cups fresh cranberries


Combine and simmer until cranberries pop open. Chill. Makes 16 servings.

Vintage and classic cranberry sauce recipes for Thanksgiving

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