This uncooked cranberry sauce is essentially the classic Thanksgiving condiment reinvented. Just three simple ingredients. No simmering or stirring required.
Raw Cranberry Sauce
- Quick Glance
- 5 M
- 1 H, 5 M
- Serves 6 to 8
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.
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.