Cranberry Sauce for Thanksgiving Dinner
A homemade cranberry sauce with tart cranberries, sweet-tart apples, crisp celery, and toasted pecans—perfect for Thanksgiving turkey and all the sides.
Equipment
- Medium saucepan (2–3 qt)
- Wooden spoon or heat-proof spatula
- Chef’s knife
- cutting board
- Measuring cups and spoons
- Citrus juicer (optional)
- Storage container with lid
Ingredients
- 12 oz fresh or frozen cranberries
- 1 cup granulated sugar start with 3/4 cup and adjust to taste
- 1/2 cup water
- 1/4 cup orange juice fresh-squeezed if possible
- 2 Granny Smith apples peeled and diced
- 2 celery stalks finely chopped
- 1/2 cup pecans roughly chopped (toast if desired)
- 1 tsp orange zest
- 1/4 tsp ground cinnamon
- 1 pinch salt
Instructions
- Rinse the cranberries under cold water and pick out any shriveled berries. Peel and dice the apples into 1/2-inch pieces. Finely chop the celery and roughly chop the pecans.
- In a medium saucepan, combine the cranberries, diced apples, sugar, water, orange juice, cinnamon, and a pinch of salt.
- Bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce to medium-low and simmer 10–12 minutes, stirring now and then, until the cranberries burst and the sauce thickens.
- Remove from the heat and stir in the orange zest, chopped celery, and chopped pecans.
- Transfer to a bowl. Cool to room temperature, then cover and refrigerate for at least 2 hours (or overnight) to fully thicken and let the flavors meld.
Notes
Make-ahead: This cranberry sauce tastes even better after chilling overnight.
Texture: It may look a bit loose right off the stove; it thickens significantly as it cools.
Adjust sweetness: If it’s too tart after chilling, stir in 1–2 tablespoons sugar. If it’s too sweet, add a squeeze of lemon juice.
Nut swaps: Substitute walnuts or almonds for the pecans. Toast nuts lightly for extra flavor (watch closely—they burn fast).
Storage: Refrigerate airtight up to 1 week, or freeze up to 3 months. Thaw overnight in the fridge.
Nutrition
Calories: 130kcal | Protein: 1g | Saturated Fat: 0.3g | Sodium: 15mg