This uncooked cranberry sauce recipe from chef Daniel Humm of Eleven Madison Park and The NoMad, both in Manhattan, is utterly unlike any cranberry sauce or relish or chutney you’ve ever experienced. It’s easy as can be, requires no precious stovetop space before the big meal, and boasts all that lovely cranberry acidity in perfect balance with sweetness. It has a rather unique preparation that not only intrigues us but has us pretty darn fond of it, too. See, the recipe relies on just 3 ingredients. And a stand mixer to beat the cranberries for an hour. Yep, an hour. As in 60 minutes. While you may wonder if your mixer is close to overheating after beating for that long, fear not, ours held out just fine. [Editor’s Note: Sadly, those of us without stand mixers will simply have to do without, as Humm states that a food processor or a handheld mixer just can’t achieve the same textural effect as what you get in the stand mixer. That said, one of our more rebellious testers tried making the sauce in a blender for 15 or so minutes and raved about the results. Tempting, isn’t it?!] Prepare to be dazzled. “It’s really awesome,” says Humm, who shared the relatively healthful recipe with The New York Times Well blog. We couldn’t agree more.–Renee Schettler Rossi
Raw Cranberry Sauce
- 12 ounces fresh cranberries, rinsed and patted dry
- 12 ounces (about 1 2/3 cups) granulated sugar
- 2 teaspoons grated orange zest, preferably organic
- Using a stand mixer with a paddle attachment, combine the cranberries, sugar, and zest on a very slow speed for at least an hour—yes, as in 60 minutes—until the cranberries begin to break down.
- Cover and refrigerate the citrus cranberry sauce for at least a couple hours and up to a couple days.
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This uncooked cranberry sauce 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.
So simple to make and no splattering your stove or clothes! Our guests raved about this uncooked cranberry sauce. 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!
This uncooked cranberry sauce was a refreshing take on classic 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.