Here’s a fresh, easy cranberry sauce recipe to add to your Thanksgiving condiment repertoire. I made it on a whim several Thanksgivings ago, and it has become a staple on the holiday table.
I adapted the recipe from Epicurious, omitting the cinnamon, adding a pinch of sea salt, and using the full 1/2 cup sugar. It’s delicious: sweet-tart and scented with orange.
This no-cook, fresh sauce nicely complements my favorite (cooked) Red Wine (or Port) Cranberry Sauce, which takes just a wee longer, and which is also a Thanksgiving staple.
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.
- Category: Condiment
- Method: Food Processor
- Cuisine: American
Keywords: no-cook, cranberry, sauce, orange, zest, sugar, Thanksgiving