Cranberry Sauce

Utterly unlike any cranberry chutney, sauce, or relish you’ve ever experienced, this little make-ahead number is easy as can be, requires no precious stovetop space before the big meal, and preserves all that lovely cranberry acidity. “This you’ve got to try. It’s really awesome,” says Daniel Humm, chef of Eleven Madison Park and The NoMad, both in Manhattan, who created this recipe and shared it with The New York Times Well blog. “The cranberries have more texture than if you were to cook them, and they maintain their acidity.” Prepare to be dazzled.–Renee Schettler Rossi

LC Daniel Humm's Cranberry Sauce Note

We gotta say, we’re pretty intrigued by—and fond of—this no-cook cranberry sauce (or relish or chutney or whatever you want to call it). And it relies on just three ingredients. Well, it also relies on a stand mixer to beat the cranberries for an hour. Yep. That’s correct. An hour. While you may wonder if your mixer is close to overheating after beating for that long, fear not, ours held out just fine. Sadly, those of us without stand mixers will simply have to make do, as Humm states that a food processor or a handheld mixer just can’t achieve the same effect. (Although one of our more rebellious testers tried it in a blender for 15 or so minutes and raved about the results. Tempting, isn’t it?!)

Cranberry Sauce Recipe

  • Quick Glance
  • 5 M
  • 1 H, 5 M
  • Serves 6

Ingredients

  • 12 ounces fresh cranberries, cleaned and dried
  • 12 ounces (about 1 2/3 cups) granulated sugar
  • 2 teaspoons grated orange zest, preferably organic

Directions

  • 1. Using a stand mixer with a paddle attachment, combine the cranberries, sugar, and zest on a very slow speed for at least an hour, until the cranberries begin to break down.
  • 2. Cover and refrigerate for at least a couple hours and up to a couple days.
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Testers Choice

Testers Choice
Testers Choice
Sofia Reino

Nov 02, 2013

This was a HUGE hit amongst everyone. Two people who swore they did not care for cranberries at all devoured it. It was perfect with Cornish hens, the vegetarians at the table gushed that it complemented the vegetarian dishes, and a few folks used it as a jam for cornbread. The first time I made it, I did so in the stand mixer. Although the second time I did it in the lazy way, meaning in a blender on low for about 15 minutes, and it came out just as good, just more “mushy.” But in a good way. Excellent mushy! Of course, half of it disappeared right away as soon as my toddler got her spoon into it.

Testers Choice
Kristen Kennedy

Nov 02, 2013

So simple to make and no splattering your stove or clothes! Our guests raved about this chutney. It has a wonderful texture and a bright, crisp cranberry flavor. One hour in the mixer was sufficient. It’s been in the fridge for about 24 hours and still holding together nicely!

Testers Choice
Angie Hsing

Nov 02, 2013

This was a refreshing take on cranberry sauce. The tart was perfectly balanced with sugar and orange zest. I like that it takes full advantage of seasonal cranberries and that it’s so easy to make in the middle of the Thanksgiving cooking storm—one less stovetop burner to worry about. Some traditionalists will like a more cooked down sauce, but the fresh chutney could be used any time of year. I only needed 20 to 30 minutes with mixer, the full hour didn’t change the consistency much. It lasted in the fridge for about a week.

Comments
Comments
  1. This looks amazing! Can’t wait to try it!

  2. bkhuna says:

    I come from a long line of canners. I steadfastly strive to make a good, homemade cranberry sauce to put on the table every year, even if I’m the only one who enjoys it. I’m going to make this tonight! Thanks again, LC!

    • Renee Schettler Rossi says:

      You are so very welcome, dear bkhuna! We’d love to hear what you think. We’d also love to wish you all the magic of the season.

      • bkhuna says:

        I made this last night and although it tastes wonderful, it failed to set up. Oh well, for some cosmic reason or another, that happens from time to time.

        Previous years would have found me all panicky and heading out to the accursed Walmart for last minute substitutions but not this year. I’ll just serve it in small individual ramekins.

        Let me add that LC is my favorite food site. You folks do a marvelous job and the people who comment here are heads and shoulders nicer than most every other site I can think of.

        Best wishes to one and all !

        • David Leite says:

          bkhuna, I’m distressed that the sauce didn’t set up. Since it’s raw there’s no evaporation of liquid. How long did you have it mixing in the stand mixer?

          And thank you for your very kind words about LC and our team. We strive to make every visit a pleasant one and every recipe a success. I wish you and yours a wonderful Thanksgiving!

          • bkhuna says:

            David,

            I followed the recipe to the letter and let my Kitchenaid stand mixer run on it’s lowest setting. After the first few minutes of catching errant flying berries everything settled down and it mixed for precisely one hour.

            Mind you, the flavor was sensational and nobody seemed to mind a little extra juice. I’ll certainly make it again.

            • David Leite says:

              bkhuna, I’m at a lost as to why the sauce would be liquid-y, but I’m glad your guests liked it!

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