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Make-Ahead Cranberry Sauce

Make-ahead cranberry sauce with chunky cranberries, diced Granny Smith apple, and toasted walnuts or pecans. Simmered until the skins pop, then chilled for a spoonable, sliceable texture that’s ready for the table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Cranberry base
  • 12 oz fresh cranberries Use fresh berries for best texture.
  • 1.75 cup sugar Sweetens and helps the skins pop.
  • 1 cup water Boils with cranberries and sugar to start the sauce.
Fruit, citrus, and mix-ins
  • 1 Granny Smith apple Peel, core, and dice for even chunky bites.
  • 1 orange Zest and juice; zest adds aroma.
  • 1 lemon Zest and juice; balances sweetness.
  • 0.5 cup golden raisins Stir in off-heat to keep plump texture.
  • 0.5 cup walnuts or pecans Toasted and chopped before stirring in.

Equipment

  • 1 saucepan

Method
 

Simmer until skins pop
  1. Bring fresh cranberries, sugar, and water to a boil in a saucepan, then simmer for 5 minutes until the skins pop.
  2. Keep the heat at a gentle simmer, stirring occasionally so the mixture thickens without scorching.
Cook with apples and citrus
  1. Add the diced Granny Smith apple, orange zest, orange juice, lemon zest, and lemon juice to the saucepan, then simmer for 15 minutes until the sauce thickens and the fruit is tender.
  2. Stir as needed during the simmer so the apple softens evenly through the cranberry mixture.
Finish and chill
  1. Remove the saucepan from the heat and stir in the golden raisins and toasted, chopped walnuts or pecans.
  2. Cool completely, cover, and refrigerate up to 1 week.
Serve
  1. Serve chilled or at room temperature, spooning the sauce into a serving bowl.

Notes

Pro tip: let the sauce cool completely before refrigerating so it sets into a spoonable, chunky consistency. Store covered in the refrigerator for up to 1 week; freeze is not recommended for best texture. For a less sweet version, reduce sugar slightly (start with 1/4 cup less) and taste after simmering—citrus will help balance the tartness.