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
- 12 ounces fresh cranberries, cleaned and dried
- 12 ounces (about 1 2/3 cups) granulated sugar
- 2 teaspoons grated orange zest, preferably organic
- 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 ChoiceTesters Choice
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.
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!
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.
Cranberry Sauce Recipe © 2010 Daniel Humm. Photo © 2010 Beth Price. All rights reserved.