This uncooked cranberry sauce is essentially the classic Thanksgiving condiment reinvented. Just three simple ingredients. No simmering or stirring required.
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. Originally published November 2, 2013.–Renee Schettler Rossi
Raw Cranberry Sauce
- Quick Glance
- 5 M
- 1 H, 5 M
- Serves 6 to 8
- 12 ounces fresh cranberries, rinsed and patted dry
- 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—yes, as in 60 minutes—until the cranberries begin to break down.
- 2. Cover and refrigerate the citrus cranberry sauce for at least a couple hours and up to a couple days.