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Cranberry Sauce with Walnuts

Traditional cranberry sauce is nice, but this jazzed-up version is several steps above. It travels well, and all the women in my family serve it. The apricot preserves, lemon and toasted walnuts make it different. —Dee Buckley, Salado, Texas
  • Total Time
    Prep: 5 min. Cook: 35 min.
  • Makes
    3-1/2 cups


  • 2 cups sugar
  • 1 cup water
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1/2 cup apricot preserves
  • 1/4 cup lemon juice
  • 1/2 cup chopped walnuts, toasted


  • In a large saucepan over medium heat, bring sugar and water to a boil. Simmer, uncovered, for 10 minutes. Stir in the cranberries. Cook until berries pop, about 15 minutes.
  • Remove from the heat. Stir in preserves and lemon juice. Transfer to a bowl. Serve warm, at room temperature or chilled. Stir in walnuts just before serving.
Nutrition Facts
1/4 cup: 178 calories, 3g fat (0 saturated fat), 0 cholesterol, 5mg sodium, 40g carbohydrate (37g sugars, 1g fiber), 1g protein.

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  • susaneagan
    Feb 14, 2020

    Made this for Christmas, exactly as the recipe was written. Wonderful served over ham. Thank you for sharing the recipe!

  • Karen
    Dec 23, 2019

    1 word delicious

  • Beckyterrell
    Dec 11, 2018

    This is a great recipe! I made it just as written. Someone mentioned reducing the sugar. That amount of sugar is needed as a thickening agent. It’s wonderful!

  • mother of 3
    Nov 26, 2015

    Mmm - I reduced the sugar to 1 1/2 cups as there were less than 12 oz. berries. Removed the wrinkled ones. Maybe 1 cup sugar would work. Hubby thought was too sweet. Used 1/4 cup preserves and 1 tsp. lemon juice. Walnuts offset the sweetness. First time making cranberry sauce.

  • buttocks
    Nov 24, 2015


  • MrsProper
    Jan 27, 2013

    Excellent Cranberry Sauce.

  • marynewsam
    Dec 13, 2009

    This was so easy to make and wow everyone at Thanksgiving couldn't get over how great it was. I am now in charge of making the cranberry sauce forever. I'll be making it again on Christmas. Thanks so much for sharing this recipe