Makes 8 cups or 8 (8-ounce) jars


  • 2 (12-ounce) bags cranberries, fresh or frozen
  • 4 cups sugar
  • 3 Tbsp. lemon juice (from 1 lemon)
  • 2 cups orange or apricot marmalade
  • 1 1/2 cups pineapple preserves
  • 1/4 cup raisins (optional)


    Active time: 20 minutes
    Total time: 1 hour 15 minutes, plus cooling time

    In a large pot, combine cranberries, sugar, lemon juice and 1/2 cup water, and stir well. Bring to a boil over medium-high heat, stirring once or twice. Reduce heat to medium-low and simmer, stirring occasionally, until berries have popped and are beginning to break down, about 25 minutes. Stir in marmalade, preserves and raisins (if using). Return to a simmer and continue to cook on medium-low, stirring occasionally, for 30 minutes more. (Sauce will still appear quite liquid, but will thicken as it cools.) Remove from heat; set aside to let cool completely.

    Spoon into a covered bowl or resealable glass jars and refrigerate until ready to serve.

    Make ahead: Recipe can be made up to 2 weeks in advance.

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