Grandma's Cranberry Stuff Recipe
Grandma's Cranberry Stuff Recipe photo by Taste of Home
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Grandma's Cranberry Stuff Recipe

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What could taste better than turkey and cranberry on Thanksgiving Day? My grandmother's classic recipe makes the best cranberry stuffing to share with your family and friends this holiday. —Catherine Cassidy, Milwaukee, Wisconsin
TOTAL TIME: Start to Finish: 10 min.
MAKES:12 servings
TOTAL TIME: Start to Finish: 10 min.
MAKES: 12 servings


  • 1 medium navel orange
  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1 cup sugar
  • 1 cup chopped walnuts, toasted

Nutritional Facts

1/4 cup: 148 calories, 6g fat (1g saturated fat), 0 cholesterol, 1mg sodium, 23g carbohydrate (19g sugars, 2g fiber), 2g protein.


  1. Cut unpeeled orange into wedges, removing any seeds, and place in a food processor. Add cranberries and sugar; pulse until chopped. Add walnuts; pulse just until combined. Yield: 3 cups.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Grandma's Cranberry Stuff in Taste of Home November 2014, p9

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jackulyn User ID: 8877172 257185
Reviewed Nov. 23, 2016

"This is a wonderful recipe. I too, like my Mom did, add an apple along with the orange. Can add nuts or not."

kayeswife User ID: 4053510 237441
Reviewed Nov. 15, 2015

"I use one orange seeded, one apple seeded, neither peeled and a package of washed and sorted cranberries. I run these through a grinder and add 1/2 to 3/4 c. of sugar. My Mother made it this way and this is how I've always prepared it for family dinners at Thanksgiving and Christmas. It's better when you make it a full day in advance of when you plan to serve it. Good with turkey or ham."

rhettbutler User ID: 8318764 234317
Reviewed Oct. 10, 2015

"I have made this recipe for many, many years. My family LOVES it. It also is great to serve with pork.."

delowenstein User ID: 3766053 140475
Reviewed Oct. 25, 2014

"I prepared this recipe for the first time 10/25/14. The only difference is that I purposely used 1/4 cup chopped pecans (OR walnuts). I've learned that not everyone is keen on nuts, plus sometimes there are allergies to nuts. I then prepared 2 packages of raspberry gelatin(3-oz.) and 2 packages of cherry gelatin (3-oz.) EACH, using 1-1/2 cups EACH boiling water to dissolve the gelatin. I prepared them each separately, adding 1-1/4 cup undrained crushed pineapple in its own juice to the 2 different flavors and 1-1/2 cup EACH of the "Cranberry Stuff" to the gelatin mixture(s) which I poured into two separate jello molds, oiled. I thought that this would be a creative way to use this recipe as I was asked to prepare cranberry jello salad for a luncheon at our chapel! Thank you for this recipe, Catherine Cassidy! delowenstein"

paul3303 User ID: 1713232 185589
Reviewed Oct. 12, 2014

"The difference between this and my Mother-in Law's Cranberry Relish is the addition of the walnuts and she ran the cranberry's through a grinder. The nuts make a welcome addition."

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