Cranberry Sauce

Cranberry Sauce

Chef Tucker
Cook time: 30 minutes
Servings: 10-15
Difficulty: Beginner

Fall inlove with this special Cranberry Sauce, a special recipe from Chef Tucker. This sauce is a unique blend of tangy cranberries, zesty citrus, fragrant herbs, and aromatic spices that take your holiday feast to the next level. It's the perfect condiment for your turkey, or really, any dish that could use a burst of flavor. Whether you're celebrating a special holiday or just want to elevate your meal, Chef Tucker's Cranberry Sauce is the culinary secret that'll have your taste buds singing.

What you'll learn

  • Understand how to cook and simmer the cranberries to achieve the desired texture. You'll learn how to cook them to a soft, jam-like consistency while retaining some whole berries for texture.
  • Create the perfect spice mix for cranberries.
  • Make the most delicious cranberry sauce from scratch.

Mise En Place

Chopping Board
Sauce Pot
Chopping Board
Sauce Pot

Shopping List

Fresh cranberries, 4 cups

Black pepper, 1/4 tsp

Aleppo pepper, 1/4 tsp

Allspice ground, 1/4 tsp

Clove ground, 1/4 tsp

Nutmeg ground, 1/8 tsp

Cinnamon stick, 1x

Vanilla bean, 1x

Honey, 1/2 cup

Brown sugar, 1/2 cup

Rosemary, 2 sprigs

Thyme, 2 sprigs

Orange juice, 3/4 cup

Pineapple juice, 1/4 cup

Orange, 1x

Red wine, 1 cup

Whiskey, 1 shot


  1. Prepare all the ingredients

How to cook

  1. In a large saute pan, or medium sauce pot, add the fresh cranberries over high heat.
  2. When the pan is hot, turn the flame off. Then add a shot of whiskey, and flambé!
  3. Once the flames die off and the whiskey has reduced, add your pineapple and orange juices, red wine, rosemary and thyme sprigs, honey, and brown sugar.
  4. Split and scrape your vanilla pod with the tip of your knife and add the pod and scrapings to the pot. Then add the dry spices: pepper, aleppo, allspice, clove, nutmeg, and cinnamon stick.
  5. Zest and juice the orange.
  6. Let this simmer until cranberries pop and the mix thickens! Roughly 10-12 minutes. Remove the vanilla pod, thyme and rosemary sprigs, and cinnamon stick.
  7. Serve warm or cold! Can be prepped ahead of time and reheated.