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Make-Ahead Cranberry Sauce

Make-Ahead Cranberry Sauce with chunky, jammy berries simmered until the skins pop, then finished with diced apple, orange and lemon zest, and golden raisins. Refrigerate for up to 1 week for a spoonable side that tastes even better after chilling.
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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: 185
Ingredients Equipment Method Notes

Ingredients
  

Cranberry mixture base
  • 12 oz fresh cranberries
  • 1.75 cup sugar
  • 1 cup water
Fruit and citrus
  • 1 Granny Smith apple, peeled, cored, and diced
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
Mix-ins and crunch
  • 0.5 cup golden raisins
  • 0.5 cup walnuts or pecans, toasted and chopped

Equipment

  • 1 saucepan
  • 1 sheet pan

Method
 

Simmer the cranberry base
  1. In a saucepan, bring cranberries, sugar, and water to a boil over medium-high heat, then reduce to a steady simmer and cook for 5 minutes until the skins pop. Keep the bubbles consistent so the fruit breaks down evenly.
Cook until chunky and jammy
  1. Stir in the diced apple, orange zest, orange juice, lemon zest, and lemon juice, then simmer for 15 minutes until thickened and tender. The sauce should look glossy and chunky rather than fully smooth.
Finish and chill
  1. Remove the saucepan from heat, then stir in the golden raisins and toasted chopped walnuts or pecans. Taste for balance and let the mixture settle slightly as it cools.
  2. Cool completely, then cover and refrigerate up to 1 week. Serve chilled or at room temperature.

Notes

Pro tip: toast the walnuts or pecans until fragrant before chopping for deeper crunch in every bite. Store covered in the refrigerator for up to 1 week; freeze up to 2 months for best texture after thawing and reheating gently. For a lighter option, use a reduced-sugar cranberry sweetener in place of some or all of the sugar while keeping the simmer time the same.