Chunky Cranberry Sauce

Who has time to make homemade chunky cranberry sauce ?

You do!

Simmered with sugar, citrus juices and a fresh granny smith apple, it’s the perfect compliment to all your Holiday dishes, from turkey to ice cream and cake.

Nuts are optional. (For variety, just add nuts to half the sauce and offer your family cranberry sauce either with or without nuts.)

Simmer cranberries, water and sugar until skins start to pop, about five minutes.

Next, stir in juices, zests and apples. Cook on low another fifteen minutes, then remove from heat and add in nuts if you like.  The cranberry sauce will thicken naturally as it cools.

Garnish with extra orange zest, orange slices and Dig In!

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Packed into jelly jars, homemade chunky cranberry sauce makes a great holiday present and should last a few weeks in the refrigerator.

Check out Cook the Story’s other great ideas for cranberry sauce.

Most of all, have a Happy and Sweet Thanksgiving!

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★★★★★ 5 from 1 reviews

Chunky Cranberry Sauce

• Author: Dana Gerard
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 16 1x
• Category: Side
• Cuisine: American

Six ingredients and thirty minutes are all you need to make delicious, chunky cranberry sauce. Serve with everything from turkey and ham to ice cream and cake! Packed into jelly jars, it makes a great homemade holiday gift too.

Ingredients

• 1 12-ounce bag of fresh cranberries, cleaned
• 1 cup water ( 8 oz/240 ml)
• 1 1/2 cups sugar (330 gm)
• *Grated zest and juice of 1 orange (2 oz/60 ml)
• *Grated zest and juice of 1 lemon (1 oz/30 ml)
• 1 Granny Smith apple, cored and diced
• 1/2 cup chopped, toasted pecans (75 gm) (optional)
• **may substitute 6 oz orange juice instead of fresh juices and zests
• ***extra orange to use as garnish, optional

Instructions

1. In a deep pot over medium heat, cook cranberries, sugar, and 1 cup of water for about 5 minutes, until the skins start to pop open.
2. Next, stir in juice, zest and apple. Cook on low another fifteen minutes, then remove from heat and add in nuts if you like. (Cranberry sauce will thicken naturally as it cools.)
3. Let cool, cover and refrigerate.
4. Serve chilled, garnished with orange slices and thin strips of orange peel, if desired.
5. Will last two weeks in the refrigerator.

Notes

Adapted from Ina Garten’s cookbook Parties, Cranberry Fruit Conserve

Nutritional Analysis based upon sixteen servings.