Cristina Ferrare Cooks Cranberry Sauce

Cristina Ferrare Cooks Cranberry Sauce


  • Fresh cranberries (12 oz)
  • Fresh orange juice (1 cup)
  • Sugar (1 cup)
  • Port wine (1/2 cup)
  • Cinnamon (1 teaspoon)
  • Raisins (1/4 cup)
  • Orange zest (1 tbsp)
  • Chopped walnuts (1/4 cup)
  • Fresh mint sprigs (6)
  • Ice cream (peppermint?)

To make the spiced cranberry:

  1. Place walnuts in small cold frying pan to toast.
  2. Turn heat to medium and cook for 5 minutes (until they start to release their natural oil and turn golden).
  3. Set walnuts aside.
  4. Place all other ingredients into a medium sauce pot and bring to a boil.
  5. When cranberries beign to pop, boil 3-5 minutes longer.
  6. Turn off the heat and let cool to room temperature.
  7. Add the toasted walnuts and orange zest & chop one tablespoon of fresh mint.
  8. Mix together, cover tightly, and place in refrigerator for 2 hours.

Click here to get your copy of Cristina Ferrare's cookbook, "Big Bowl of Love." Get additional recipes from Cristina at

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