I've always had a take-it-or-leave-it attitude about cranberry sauce. I'm traditional, though, so there has always been some type of cranberries on our Thanksgiving table. This Fresh Cranberry Sauce has created an attitude adjustment for me!
That is not only not only because it's delicious and deceptively simple to make, but also because of the person who gave it to me. He is my neighbor's son and I've literally watched him grow up … he was still in his mommy's tummy when we moved into this neighborhood! As he grew, he loved cooking with his mom and could tell flavors from an early age. It really was amazing.
One Thanksgiving when Drew was still very small, the door bell rang and Ken answered it. Drew was standing there with a bowl of this Fresh Cranberry Sauce and the recipe written out. He asked, "Are you cooking this year?" To which Ken promptly said, "Oh no, Tammy's the chef!"
Drew replied, "Can I please speak to the chef then?"
I came to the door and he handed me the bowl and his recipe and said, "This is really good cranberry sauce and I think you'll really like it."
He was right on all counts! It IS really good and I do really like it!
Five ingredients (four, if you count the orange zest and orange pieces as one!): fresh cranberries, dark cherries (I use frozen ones because they are certainly not in season in November!), orange zest, orange pieces, and sugar. The sugar pictured is coconut palm sugar, but you can use whatever sugar you like, of course.
Simply whir those in the food processor till the consistency is what you like. Puree it fine or leave it chunky. It's your choice!
… then serve it up in a pretty bowl.
I usually make it early in the week because it simply can't go bad by Thursday and it's an early checkmark on my to-do list! Told you it was easy! Now you have to make it to see if it's also delicious. 🙂 Or you could just trust Drew.
Happy Thanksgiving and Bon Appétit!
Other Recipes You Might Like:
- Cauliflower Gratin with Breadcrumbs
- Charred Lemon Caper Brussels Sprouts
- Insalata Nostrana - Radicchio Caesar Salad
Drew's Fresh Cranberry Sauce
- 8 ounces fresh cranberries
- ½ cup dark cherries I use frozen
- zest of 1 small orange
- segments of 1 orange
- ⅓ cup sugar White is intended, but I've use organic cane sugar most often as well as coconut palm sugar.
- Pulse all ingredients in the food processor until the desired consistency is achieved. Drew says to keep in fridge 24-48 hours, but it will definitely keep longer than that. 🙂
- Bon Appétit!
I was wondering the same thing? You really don’t could the cranberries? 😂
No cooking needed! It's very fresh, but not sour either because of the sugar. One of these years, I might go rogue and try it with maple syrup.
Tammy —- this looks so easy and lovely, especially in the white milk glass bowl! Do you really not cook the berries? I can’t wait to try it♥️
It is super easy! And no, you really don't cook the berries!