Chunky Cranberry Sauce Recipe (2024)

By Ina Garten

Chunky Cranberry Sauce Recipe (1)

Total Time
20 minutes, plus 45 minutes’ chilling
Rating
4(436)
Notes
Read community notes

Of course, you could buy fresh cranberries and clean them carefully, but if you start with canned whole berry cranberry sauce and add some fresh ingredients, it will taste just as good!

Featured in: Ina Garten’s Store-Bought Thanksgiving

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Ingredients

Yield:6 servings (2 cups)

  • 1(14-ounce) can whole berry cranberry sauce (I use Ocean Spray)
  • ½Granny Smith apple, peeled and grated
  • ½teaspoon grated orange zest
  • 3tablespoons freshly squeezed orange juice
  • ¼cup walnuts or pecans, large-diced
  • ¼cup raisins

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

194 calories; 3 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 39 grams sugars; 1 gram protein; 26 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Chunky Cranberry Sauce Recipe (2)

Preparation

  1. Step

    1

    Place the cranberry sauce in a small saucepan over medium-low heat. Add the apple, orange zest and orange juice, bring to a boil, lower the heat and simmer for 15 minutes, stirring occasionally.

  2. Step

    2

    Off the heat, stir in the walnuts and raisins. Transfer to a bowl and chill. Serve cold or at room temperature.

Ratings

4

out of 5

436

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Private Notes

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Cooking Notes

susan

I love this recipe. Add the raisins while the sauce is still hot so they absorb some liquid and soften. I like to add a pinch of ground cloves (or add 2-3 cloves in a piece of orange rind while heating and then remove before serving)

rose

It really makes a difference for some people not having to wash the berries, get out a heavy container of sugar, clean up the sugar spilled (!), measure water, and stir popping cranberries. Plus, fresh cranberries aren't available all year long, and not everyone has unlimited freezer space to keep a stash of frozen, so canned berries are convenient. I use chopped orange peel, pecans and celery regardless of the base (fresh or canned), but the principle is the same. I appreciate this recipe.

jackie

Making cranberry sauce from whole cranberries is incredibly easy Just need to cook longer on simmer. Add some cinnamon to this recipe and use fresh or frozen!

mary

My favorite part of the feast is the cranberry sauce from scratch with bosc pear chunks instead of apples, and my family loves it, so I make it a few days ahead, with extra to keep in the fridge for another week or two. It's great with turkey, chicken, beef, even great with mac and cheese, or as a dip for a grilled cheese sandwich. Oh, and with cottage cheese next to a green salad.

Susan Russell-Stewart

I make a cranberry/pomegranate sauce- cook the same wat as cooking the crans just add the pomegrnates, hald the sugar, some lemon (or orange zest) some lemon ( or orange juice - go easy on the OJ)

Lian

For an unusual, delicious variation on traditional cranberry sauce, add a half-cup of diced fresh pineapple instead of (or in addition to) the apple.

Bess

I doubled the orange zest and added a small can of crushed pineapple, drained. Amazing. Need to always make a double batch.

James Jacobs

Recommend to add some fresh cranberries as the canned whole cranberries are still quite sweet.

amy

Can you make this in advance

Caroline L

You can't go wrong with ANYTHING from Ina Garten!!! I'm skipping apple and using frozen blueberries I picked in July and adding a pinch of cloves for the real Thanksgiving taste!..should be wonderful!

Lian

For an unusual, delicious variation on traditional cranberry sauce, add a half-cup of diced fresh pineapple instead of (or in addition to) the apple.

M Hechter

Don't need to peel the apple, just grated it!

Ferguson

I made this to give it a try but I prefer the cranberry sauce I have been making for half a century -- fresh cranberries, water, sugar, grated ginger & ground cloves.

Nicole

This was the star of the Thanksgiving dinner! Delicious!

GretcheKnits

I took this to friends cooking chicken biryani — it was very like a chutney, excellent. I’ll experiment with additional fruit — canned peaches, perhaps?

jan

Loved it!

Dee

Nice change of pace…

Terrie

This recipe is still too much work! LOL!

homecook

Delicious and so easy which is especially important for a meal like Thanksgiving that is so labor intensive that every shortcut is appreciated. Used dried cherries in place of raisins and left apples in small chunks for texture. Loved it.

Cathy Sanford

Everyone loved this refreshing counterpart dish to chicken and dressing. Since I had already purchased whole, fresh cranberries, I used them rather than canned. I forgot to peel the apple but it didn't distract from the dish. And, my bad, I hate raisons, so no. This is one of my favorite cranberry relish recipes now.

Craig

Made this tonight, best cranberry sauce I’ve ever had or made. The hint of orange is a great complement, and the grated apple disappears after cooking and is subtle but adds to the flavor. I’ve always made cranberry sauce from scratch using whole berries, never again, this is my new go-to cranberry sauce. Great!

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Chunky Cranberry Sauce Recipe (2024)

FAQs

How to make cranberry sauce thicker? ›

Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.

What takes the bitterness out of cranberry sauce? ›

"Instead, start by stirring in one tablespoon maple syrup and one teaspoon of a sweet drink like apple juice, orange juice, or fruity white or red wine. Add more to taste. Sprinkle with a pinch of salt (in small amounts, it intensifies sweetness)."

How many ridges are there on a 14 oz can of Ocean Spray jellied cranberry sauce? ›

17 — Ridges on a 14-ounce can of Ocean Spray Jellied Cranberry Sauce.

How to jazz up cranberry sauce? ›

Adding a teaspoon or two of fresh lemon or orange zest, a tablespoon of chopped candied peel, or even a splash of juice to your canned sauce will brighten flavors and bring in some homemade flavor.

What if I add too much water to cranberry sauce? ›

What to do if the cranberry sauce is too thin or loose. If you inadvertently added too much water, simply bring the cranberry sauce back to the stove top and bring it to a low boil, cooking it down just a bit to help thicken it up.

Why is my homemade cranberry sauce runny? ›

Mistake #2: Your Cranberry Sauce Is Too Runny

You may have added too much liquid to the cranberries. In addition to pectin, cranberries contain water, which means you only need to add a splash of liquid to get the cooking going. Add too much and you'll be stirring at the stove much longer than expected.

How to thicken cranberry sauce without cornstarch? ›

Cranberries contain natural pectin and will gel without any additions. Cook until the berries pop to release the juices and then simmer another 5 minutes or so. It will not seem thick then but will thicken as it cools. If you really want it thicker, you can add additional pectin with a product such as Sure-Jell.

How do you get the tart taste out of cranberry sauce? ›

Add A Splash Of Vinegar

Their sharp tang counteracts bitter flavors without having to add extra sugar. While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries.

Why are the labels upside down on Ocean Spray cranberry sauce? ›

Observant consumers have noticed that the Ocean Spray labels on jellied cranberry sauce cans are flipped, meaning the rounded edge that's typically on the bottom of most canned goods is on top of Ocean Spray cranberry sauce cans. According to Ocean Spray, that's intentional: It creates a seamless serving experience.

How do you know if cranberry sauce has gone bad? ›

Regardless of a can's date, toss out any cranberry sauce cans that are leaky, rusted, bulging, or severely dented. If the top of the can is rounded instead of flat, the cranberry sauce has most likely gone bad. If you open the can and anything is brown or black, toss the can and its contents ASAP!

What is the difference between jellied cranberry sauce and whole cranberry sauce? ›

The major variation you're likely to come across is "whole berry" versus "jellied." The only difference between them is that the jellied sauce is cooked until the berries have completely broken down. They both slide out of the can as a wobbly red cylinder.

What makes cranberry sauce thick? ›

The sauce will thicken as it cools. If you want a cranberry mold that holds its shape, continue to boil the mixture so that more pectin is released from the fruit, additional water evaporates, and the sauce becomes thick enough to set into a firm gel.

Should cranberry sauce be served hot or cold? ›

Is cranberry sauce supposed to be hot or cold? Either! Some prefer to have it served fresh and warm, straight out of the pot, while others need it completely cooled down to enjoy the flavours. Personally, we prefer cooled sauce.

Is canned jellied cranberry sauce good for you? ›

Health Benefits

Cranberries are also rich in vitamin C and fiber, as well as the metabolism-boosting mineral manganese. And yes, you reap all these benefits whether the cranberry sauce on your holiday table is homemade or canned, jellied or whole-berry.

How do you thicken a juice sauce? ›

Make a Slurry: Mix equal parts flour and water or other liquid together. Stir a good amount of the mixture into simmering sauce; cook for a few minutes, then add more until you have your desired consistency.

How do you make canned sauce thicker? ›

Flour: Make a slurry of 2 parts water to 1 part all-purpose flour and whisk until very smooth. Slowly whisk in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce. Stir and simmer for about 2 minutes, check the thickness, and repeat with more as needed.

How do you cut the tartness out of cranberry sauce? ›

Add A Splash Of Vinegar

Their sharp tang counteracts bitter flavors without having to add extra sugar. While citrus is a natural pairing for cranberry sauce, bright, savory vinegars like sherry vinegar, balsamic vinegar, and apple cider vinegar play well with the bitter-tart berries.

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