The BEST Cranberry Sauce!

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I’m quite embarrassed at how long it took me to fall in love with cranberry sauce. I remember grimacing at that cylindrical mold my mom placed amongst our Thanksgiving spread. For the life of me, I just couldn’t understand why my family liked the stuff. I was well into my 20’s when I finally decided to give the stuff a chance. I visited a restaurant that boasted its “homemade cranberry sauce”. Yeah, okay. Long story longer, I loaded my spoon up with dressing and quickly dipped it into this infamous sauce. Yep. Hooked. And now I’ll get you hooked on my HOMEMADE cranberry sauce recipe!

Why do cranberries have to look so good? The color alone rams me into the holiday spirit! If this is your first time making cranberry sauce, prepare to be amazed. I never imagined it being this easy! 
Back to the berries. Rinse them well. They may be some bad ones in bunch. So, be sure to investigate, scoop them out, and trash them. Nothing like a mouthful of rotten berry taste. Don’t do that.

Suga, Suga

Not much to see here. I don’t want overly sweet sauce with my turkey. You need to preserve a little bit of that cranberry tang to balance out the flavor. I use mainly granulated sugar. But, I can’t help but to drop a little brown sugar on there. You know it’s worth it. 

SWEETS NEED SALT! Can’t stress this point enough! Omitting the salt leaves a void in the taste. Have you ever eaten a dessert and thought, “It’s good. But, something is missing.” It’s the damn salt! Salted butter exists for a reason, folks. Don’t be afraid to add a pinch of salt to your sweets. That’s why your tastes buds cry tears of joy when a drop of syrup from your pancakes falls on a piece of your bacon. Am I right? 

Water or Juice?

Now, what do you think? I’m choosing juice every time! Cranberry sauce is so adventurous. You can add pretty much any flavored juice to it and it’s like, “Yeah. I’m with it!” Love that for it. Pineapple juice makes all things tastier. It’s my favorite, so I’ll always choose it first. You’ll be glad I did when you try this recipe. 

However, oranges are besties with cranberries. They’re so compatible. They just get each other, you know? Make sure you do the squeezing! There’s nothing like fresh OJ! I like to add orange zest to it as well. My family doesn’t favor it, so I just add it to my portion before serving. If your family has better taste than mine, include the zest during the cooking portion of this recipe. 

Make it Ahead

This is one dish you can prepare one week before serving and forget about it. Chill it well before serving. After cooking, make sure it cools completely before transferring it into a container and popping it into the fridge.

The Best Cranberry Sauce!

The perfect mix of sweet and tart to complement your holiday dressing, stuffing, and turkey. Fresh fruit and bright flavors combine for the ideal cranberry sauce!
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes


  • 12 ounces fresh cranberries
  • 1 cup granulated sugar
  • 1 TBS brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup pineapple juice


  • 1 tsp bourbon
  • Orange zest


  1. Rinse and drain the cranberries
  2. Discard any damaged or rotten berries
  3. In a saucepan, whisk the sugar, cinnamon, salt, and juices together well.
  4. Bring to a boil while stirring
  5. Add the cranberries
  6. Return to a boil
  7. Lower the heat
  8. Simmer for 10 mins; stir occasionally
  9. Remove from the heat
  10. Optional: stir in the bourbon and orange zest
  11. Allow sauce to cool at room temperature
  12. Refrigerator for at least 4 hours before serving
  13. Enjoy!

Recipe Notes

Sauce can be refrigerated for up to one week in an air tight container.

Homemade BBQ Sauce | Coop’s Original BBQ Sauce Recipe

So, here I go opening my secret vault again. I never thought I’d share my special, homemade BBQ sauce recipe. But, I just can’t keep anything from my Cookies! Sauces are my thing.This recipe is what I call my fundamental BBQ sauce. Because, it’s the base sauce that I always use. Now, you can use it as is or add your favorite flavors. Orange, pineapple, honey, Hennessy…whatever, Chile! Again, I really didn’t think I’d ever share this recipe. However, I just adore you guys!  So, here are the steps to getting folks lost in the sauce…

Lost in the sauce!

What I love most about making BBQ sauce is that you can just throw all of the ingredients into a pot at one time. Just stir it well and let it simmer. Because, the magic happens during the simmer. That’s when all of those flavors marry each other and live happily ever after. Besides that, BBQ sauce is one of the most popular sauces. You’ve got to have a go to recipe in your stash.

To Booze or Not to Booze…

Of course, I’m using bourbon in this recipe. However, it’s completely optional. But, whiskey tastes amazing in this smokey sauce! And, if you know, it’s Bourbon!

Don’t worry about it being boozy. The alcohol content will cook out in 20-30 seconds. It’s completely kid proof. However, feel free to substitute the liquor for fruit juices like orange, pineapple, or apple. Obviously, the flavor choices are endless. Giving the sauce the right amount of simmer time is most important. Doing so, makes all of the difference in the quality of your BBQ sauce.
Listen, I believe I’ve created the perfect, customizable, homemade BBQ sauce! But, hey, i’m biased. So, tell me what flavored BBQ sauce is your fave in the comment section. And let me know what you plan to use this sauce on.

Happy Cooking,

B. Coop


Homemade BBQ Sauce
Yields 2
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
  1. 1 1/2 cup ketchup (I would tell you the brand I use, but Heinz hasn’t cut me a check yet. Whoops!)
  2. 2/3 cup brown sugar (packed; meaning, press it down in the measuring cup, Baby! Don't make this difficult)
  3. 1/4 cup Worcestershire sauce
  4. 1 T apple cider vinegar
  5. 1 T liquid smoke (flavor of your choice)
  6. 1 T Creole mustard
  7. 1 T onion powder
  8. 1 tsp garlic powder
  9. 3 T molasses
  10. 1 tsp Cajun seasoning
  11. 1 tsp black pepper
  12. 1/3 cup Bourbon (optional)
  1. Combine all ingredients in a saucepan on medium heat.
  2. Stir well and bring to a boil
  3. Lower heat and allow to simmer uncovered for 35 mins.
  4. Allow to cool completely before storing in a jar or container.
  5. Enjoy!
  1. Leftover sauce will last up to one month if refrigerated properly in an airtight container or jar.
Coop Can Cook

Marinaded Skirt Steak and Chimichurri Sauce

You know I wouldn’t send you into the summer without a bomb Skirt steak recipe for the grill, right? I work hard choosing and developing flavors for you. Only the best for my Cookies. And when you try this recipe, you’ll know I’m telling you the truth.

Skirt steak is one of my favorite cuts of steak, because the thing can take some marinade. I’m all about flavor, so I loved creating this wet rub for the steaks. Skirt steak is not the tenderest cut. However, when you treat it right, it will melt in your mouth. 

I like to make small “nicks” along the surface of the meat. This helps it soak up all of that marinade better. Be careful not to overdo it or cut through the meat. 

Speaking of overdoing it…do NOT overcook this steak. Skirt steak is not meant to be cooked well done. I don’t believe any steak is, but we won’t go there today. I only cook them for one minute per side. Perfect every time.

Coop, what the hell is Chimichurri Sauce?? Glad you asked. It’s an Argentina condiment that loves to be boo’d up with steak. Especially, Skirt steak. I mean, they were made for each other. It’s also delicious on fish, chicken, and even pasta. It’s makes an amazing pasta salad!

This marinaded skirt steak recipe will be amazing on tacos and nachos as well! Serve it with your favorite sides. Let me know what you plan to do with it!

Happy Cooking,

B. Coop

Marinaded Skirt Steak and Chimichurri Sauce
Serves 4
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Prep Time
1 hr 30 min
Cook Time
2 min
Total Time
1 hr 32 min
Prep Time
1 hr 30 min
Cook Time
2 min
Total Time
1 hr 32 min
  1. 2 lbs skirt steak
  2. 2 T olive oil
  3. 1 tsp kosher salt
  4. 1 tsp freshly cracked black pepper
Wet Rub
  1. 1 tsp onion powder
  2. 1 tsp garlic powder
  3. 1/2 tsp ground cumin
  4. 1/2 tsp cayenne pepper
  5. 2 tsp dried oregano
  6. 1/2 tsp red pepper flakes
  7. 1/4 cup balsamic vinegar
  8. 1 T Worcestershire sauce
Chimichurri Sauce
  1. 1 cup fresh Italian parsley (firmly packed)
  2. 1/4 cup fresh cilantro
  3. 1 T red wine or balsamic vinegar
  4. 1 tsp minced garlic
  5. 1 tsp red pepper flakes
  6. 1/4 cup olive oil
  7. salt and pepper to taste
  1. Using a pairing knife, make small, shallow cuts into the surface of the steak
  2. Coat the steak with olive oil on both sides.
  3. In a small bowl, mix all of the wet rub ingredients together.
  4. Rub half of the mixture on one side of the steak and the remaining half on the other side.
  5. Place in a zip lock or marinading bag
  6. Refrigerate for at least one hour or overnight.
  7. Remove the steak from the refrigerator and allow it to come to room temp.
  8. Season both sides of the steak with salt and pepper.
  9. Heat a cast iron skillet or stove top grill until it starts to release smoke.
  10. Brush the skillet or grill lightly with olive or vegetable oil
  11. Lay the steak on the skillet or grill and cook 1 minute per side.*
  12. Remove the steak, tent it with aluminum foil, and allow it to rest for 5-10 mins before slicing.
  13. Slice the steak against the grain.
  14. Top with Chimichurri sauce
  15. Enjoy!
Chimichurri Sauce
  1. Place all ingredients (except salt and pepper) into a food processor and pulse until well combined into a paste.
  2. Pour into a bowl and season to taste with the salt and pepper.
  3. Refrigerate for at least 20 mins before serving**
  1. *Do NOT overcook! This isn't a steak you cook well done. It will turn into a rubber glove.
  2. **Chimichurri sauce will last for up to 2 days in the fridge if stored in a tightly sealed container.
Coop Can Cook