Chunky Cranberry Sauce
Published Nov. 16, 2022
- Total Time
- 20 minutes, plus 45 minutes’ chilling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 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
Nutritional analysis per serving (6 servings)
200 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 2 grams polyunsaturated fat; 43 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 2 grams protein; 6 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
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- 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.
- Step 2
Off the heat, stir in the walnuts and raisins. Transfer to a bowl and chill. Serve cold or at room temperature.
Private Notes
Comments
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)
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.
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!
The cranberry people at our table loved this. If I could I'd half this recipe if I found a smaller can of cranberries, though I did erroneously use the jelly type, not the whole as called for in this recipe.
I doubled the orange zest and added a small can of crushed pineapple, drained. Amazing. Need to always make a double batch.
Recommend to add some fresh cranberries as the canned whole cranberries are still quite sweet.
Advertisement