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Make-Ahead Cranberry Sauce with Apple, Raisins, and Orange

Make-ahead cranberry sauce with apple, golden raisins, and toasted nuts simmered until the berries burst for a chunky texture. Chilled or served at room temperature, it’s bright with orange and lemon zest.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

Cranberry base
  • 12 oz fresh cranberries Use fresh for best texture.
  • 1.75 cup sugar
  • 1 cup water
Fruit and citrus
  • 1 Granny Smith apple Peel, core, and dice.
  • 1 orange Zest and juice.
  • 1 lemon Zest and juice.
Add-ins
  • 0.5 cup golden raisins
  • 0.5 cup walnuts or pecans Toasted and chopped.

Equipment

  • 1 saucepan

Method
 

Simmer the cranberries
  1. Bring the fresh cranberries, sugar, and water to a boil in a saucepan over medium-high heat, stirring until the sugar dissolves. Simmer for 5 minutes until the skins pop, as you’ll see the berries burst.
Add apple and citrus
  1. Add the diced Granny Smith apple, orange zest, orange juice, lemon zest, and lemon juice to the saucepan. Simmer for 15 minutes, stirring occasionally, until the mixture thickens slightly and the apple softens.
Finish and cool
  1. Remove the saucepan from the heat and stir in the golden raisins and toasted chopped walnuts or pecans. Stir until the add-ins are evenly distributed.
Chill and serve
  1. Cool the cranberry sauce completely, then cover and refrigerate for up to 1 week. Serve chilled or at room temperature, with a spoonful showing the chunky bits of cranberry and apple.

Notes

Pro tip: Let the sauce cool fully before refrigerating so it thickens without thinning back out. Storage: cover and refrigerate up to 1 week; freezing isn’t recommended for best texture. Dietary swap: use a 1:1 sugar substitute if you need to reduce added sugar, then follow the same simmer times.