Two fabulous Cranberry Sauce recipes from two different regions of the country:

The first is a quintessential New England Cranberry Sauce I make every year that’s inspired by a beautiful restaurant on Nantucket, 21 Federal. As I’m cooking up this sauce, I can’t help but be in a Nantucket state of mind.

The second is an heirloom recipe from Texas. My dear friends and Newtown neighbors, Trent DeBerry and Collin Robison are originally from Texas, where Trent’s family can be traced back for many generations, food is a large part of family gatherings and holidays. If you like sweet-heat (note the jalapeño), then you have to try Trent’s Great-Aunt Mame’s delicious Texas take on cranberry sauce.

Please let me know which one you end up making, and happy cooking!

Love, Nora


A Nantucket Cranberry Sauce (adapted from 21 Federal, Nantucket)

Yield: 3 cups


1 cup orange juice

1/4 cup maple syrup

1/4 cup light molasses

2 tablespoons brown sugar

2 tablespoons unsalted butter

1/4 teaspoon salt

12 ounce bag of fresh cranberries


Combine everything except the cranberries in a heavy saucepan and stir occasionally over medium heat until sugar dissolves.

Reduce heat to low and add the cranberries. Simmer until the cranberries begin to burst – about 10 minutes.
Increase heat to high and boil until mixture is reduced to about 1-3/4 cups, stirring occasional for about 15 minutes.
Serve at room temperature or chill.


Aunt Mame’s Pineapple Lime Cranberry Sauce

Yield: 3 cups


1 12-ounce bag of cranberries, rinsed and drained

1 8-ounce can of crushed pineapple, undrained

½ cup granulated sugar

½ cup brown sugar, packed

1/3 cup water

1 jalapeño pepper, seeded and finely diced

2 teaspoons finely grated lime zest

1/8 teaspoon of ground nutmeg or cinnamon


In a 3-quart saucepan, or 9-inch skillet, combine all of the ingredients.

Over medium heat, bring mixture to a boil, stirring to dissolve sugars.

Reduce heat and simmer uncovered, occasionally stirring, for 15 minutes, or until mixture thickens. Sauce will continue to thicken as it cools.

Remove from heat and cool to room temperature.

Serve at room temperature or chilled.





  1. Studio Maywyn on November 21, 2016 at 11:08 am

    Thank you for the recipes. There’s plenty of winter to go to try them both. I’m getting away from using ketchup so often, and adding other sauces. Herb fries and cranberry sauce! Happy Thanksgiving!

  2. Barbara on November 25, 2016 at 6:51 am

    Nora, how much cranberries are needed for the recipes?

    • Nora on November 26, 2016 at 9:14 pm

      Only 1 bag 🙂

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.