18 Reviews of Oven Baked Whole Cranberry-Caramel Sauce

From: Swou

On Dec 1, 2006

I'm so happy I made this for Thanksgiving this year. I actually made two sauces, one with shallots and cidar vinegar and this one. Well, this one was the only one people ate, and later asked me the recipe for. So easy to make, although I did leave it in the oven for longer than 20 minutes. The bake time was closer to 50 minutes. I then let it cool and put it in the fridge overnight. A classic as far as I'm concerned.

From: KITTENCAL

On Oct 15, 2006

I made this today using frozen cranberries as a trial run for the holidays, this is some wicked sauce! I have never made cranberry sauce in the oven before but have certainly heard of it in the past. This bakes out very thick and rich, what a wonderful idea and recipe, I love this, thanks so much for sharing hon...Kitten

From: ~Rita~

On Nov 9, 2005

Yummy! I topped the brown sugar with a tablespoon of butter. Great for wraps, turkey, chicken or top a toasted pound cake with ice cream then this sauce.

From: PaulaG

On Nov 27, 2005

This is so easy and delicious. The only change I made was to use the Splenda new brown sugar blend instead of the brown sugar. I served this chilled with my Thanksgiving dinner. The timing is perfect as is the flavor. Definitely a keeper.

From: highcotton

On Nov 25, 2006

"Baking" cranberries was a whole new concept for me, so the idea was intriguing. It was incredibly easy, and the end result was delicious! I stirred every 8 minutes, taking it out for good the third time (at the 24-minute mark), and the berries were a perfect consistency. For Thanksgiving dinner, it would be hard to choose between this and regular cranberry sauce. They're equally good — just a little different. However, when eating leftovers with a cold turkey sandwich, this one wins hands down imo! Thanks, Leslie!

From: Girle

On Nov 25, 2007

This is a WONDERFUL recipe and my new standard for Cranberry Sauce. It is so easy - sprinkling brown sugar over clean cranberries - and the results are incredible. The flavor was pleasantly more complex than the standard cranberry sauces I've made before and yet held the same thick, almost jelly like consistency. HIGHLY recommend giving this one a try. I made it as written (with a wee less brown sugar) but would double or triple it next time so I'd have 2-3 cups on hand. I also baked just a tad longer - about 30 minutes. This recipe inspires me to make Cranberry Sauce for occasions throughout the year. Thank You Leslie!

From: Jacqueline in KY

On Dec 18, 2007

Wow, I made this today for Thanksgiving and it went over big. I have a sister that never eats Cranberries actually ask for the recipe. I made with Splenda brown sugar blend and got it a little too sweet but it is all gone and I used an entire pack of cranberries. This will become one of my favorite sauce. Thank you so much for posting.

From: Suzie-Q

On Oct 22, 2007

Different cranberry sauce recipe. Very good - cooked for 25 minutes. A little dryer than I expected. Maybe next time I won't cook it as long.

From: Little Ms

On Sep 7, 2007

Made this the other night the flavor was outstanding.Youd never believe such great flavor would come from a very simple recipe.The only variation I made was in the cooking time baked it for 50 minutes

From: wax lion

On Nov 24, 2006

I used a 12oz bag of berries, which was almost 4 cups (picked over) - with 3/4 cup dark brown sugar, 1/4 cup white sugar, and the grated zest of a tangerine. baked in a covered 8x8 pan for about 35-40 minutes. almost all the berries popped but some were still whole - it was entirely lovely and I will definitely use this recipe again! thanks so much.