Bonnie’s Cranberry Sauce


Thanksgiving is coming up in the United States and grocery lists are being compiled for the big feast.

Is cranberry sauce on your list? The jarred kind, or – yikes! – that jellied canned stuff? Cross it off RIGHT NOW! Instead, write down bagged whole cranberries (they’re in the produce section).

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If you can boil water, you can make cranberry sauce because all you have to do is boil water, cranberries, and sugar together for 5 minutes. Done!

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Even non-cooks can make this. Remember, every time you buy prepared food, you give power over what goes inside your body to someone else. It’s time to take control!


CRANBERRY SAUCE – makes about 2 cups

  • 8 oz whole cranberries, rinsed
  • 1/2 cup water
  • 1/2 cup dark brown sugar, packed (or, white sugar, if you prefer)
  • optional: zest from one orange (I never do this)

Put all the ingredients into a saucepan and bring to a boil. Cook for 5 minutes, stirring often. When cranberries begin to pop, remove from heat.


Refrigerate until serving time. Enjoy!

Bonnie Antonini

I’ve been cooking from scratch ever since I can remember. Frugal by nature (okay – cheap!), I just can’t see buying pre-made food when it’s so easy to make it yourself. Plus, when you prepare your own food, you know what’s in it. Since I’m also skeptical by nature (okay – a bit paranoid!), I worry what germs, bugs, and unpronounceable ingredients my family and I are eating. As an actress, I decided to merge my love of cooking with my love of being in front of the camera, creating an online show called VEGETARIAN COOKING FOR CARNIVORES ( – a show for people who like meat but want to eat vegetarian. The next step was blogging (, followed by tweeting (@vegcooking4carn). Geez – where does it end? I don’t preach vegetarianism – I’m just there for those of you who want good vegetarian food (which also includes desserts, by the way).


  1. Reply


    November 27, 2015

    This will be my recipe from now on!

    • Reply

      Bonnie Antonini

      November 28, 2015

      Thanks, Marji!