Fancy Canned Cranberries

By Alison Roman

Fancy Canned Cranberries
Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Amy Elise Wilson.
Total Time
10 minutes
Rating
4(398)
Comments
Read comments

The ultimate high-low condiment your table didn’t know it was missing. These dressed-up canned cranberries become tart, juicy and a little bit savory thanks to some fresh citrus, thinly sliced red onion and a little flaky salt. With or without whole berries suspended in them? That’s dealer’s choice, but the rounds will be much easier to slice without them. 

Featured in: Alison Roman Cooks Thanksgiving in a (Very) Small Kitchen

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:8 to 10 servings 
  • 2(14-ounce) cans jellied cranberry sauce
  • 2tangerines, oranges or blood oranges, peeled and sliced into rounds, seeds removed
  • ½small red onion, thinly sliced 
  • 1lemon, halved crosswise
  • Flaky sea salt and freshly ground black pepper 
  • ½cup mint or parsley leaves (optional) 
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

145 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 28 grams sugars; 1 gram protein; 285 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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Open the cans of jellied cranberries and slice the cylinders into ½-inch-thick rounds.

  2. Step 2

    Scatter the rounds on a large platter, and top with citrus slices and a little thinly sliced red onion. Squeeze lemon juice over everything, and sprinkle with flaky salt, black pepper and mint, if using.

Ratings

4 out of 5
398 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

MJ

Maybe "what we're going for here," folks, is to have a little fun. If it's "hard to imagine" what it tastes like, then for Pete's sake, just make it and find out. It's canned cranberry sauce, not beef bourguignon.

Chris

Alison, although I love the look of this on the serving dish, how do we actually *eat* this? Although I can imagine a bit of cranberry sauce on the fork with a bite or two of turkey, it's hard to imagine a bite of fresh orange, onion, AND cranberry along with the meat. Is that what we're going for here?

karen

Absolute what my mother did for us 60 or so years ago - without the mint/parsley or lemon juice, (way to fancy). In So Cal our navel oranges where just ready for harvest about Thanksgiving so she used every opportunity to incorporate oranges in EVERY meal! This was my favorite, and yes you kind'a cut up the oranges/onion/canned cranberry in little chunks and mix and match on your fork. WOW what a memory. I will definitely resurrect it this year. THANK YOU.

Cynthia Dunn

Not enough juice for the squeeze with this recipe. Or, much ado about nothing special.

Jacquie

Anyone know if this could be made in advance? And if so, how far? I’m afraid the sliced red onion would turn weird in the fridge.

Will

This rules. Everyone always scoffs at me when I suggest it, but when I've made it, it acts as the -perfect- palate cleanser between dishes. The orange & onion do something really unique. It's super easy to make too.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.