I thought it would be fun to try two cranberry sauces this year: my favorite Red Wine (or Port) Cranberry Sauce, and this no-cook relish I found on Epicurious. I omitted the cinnamon, added a pinch of sea salt, and used the full 1/2 cup sugar — it’s delicious! Fresh, sweet-tart, and scented with orange.
Adapted from this no-cook relish I found on Epicurious. I ommited the cinnamon, added a pinch of sea salt, and used the full 1/2 cup sugar, but you could use less if you wish.
This sauce should be made at least 2 hours ahead of time. With that in mind, don’t be afraid to make this and any other cranberry sauce you plan on making days ahead of time — weekend project!
- 1 (12-oz) bag fresh cranberries
- 1 navel orange
- 1/2 cup sugar
- pinch sea salt
- Place the cranberries in the bowl of a food processor. Grate the zest of one orange directly over top. Cut away and discard peel and pith from orange, then cut sections free from membranes and add to food processor bowl.
- Pulse the cranberries, zest, orange sections, 1/4 cup of the sugar, and pinch sea salt until finely chopped. Taste, add more sugar by the tablespoon to achieve the sweetness you like — remember, cranberry sauce should be on the sweet side. Adjust with another pinch of salt if necessary. Chill, covered, at least 2 hours to allow flavors to develop.
A longtime favorite Sally Schneider recipe: Red Wine Cranberry Sauce: This year I made it with Port, and I’m really liking it: