By Ina Garten
- 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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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.
Ratings
4
out of 5
436
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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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