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 not only pretty intrigued by this no-cook cranberry sauce (or relish or chutney or whatever you want to call it), we’re pretty darn fond of it, too. See, it relies on just 3 ingredients. Well, it also relies on a stand mixer to beat the cranberries for an hour. Yep, 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 textural 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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Cranberry Sauce Recipe © 2010 Daniel Humm. Photo © 2010 Beth Price. All rights reserved.
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