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Ina Garten Make Ahead Cranberry Sauce

Ina Garten make ahead cranberry sauce with whole cranberries simmered until skins pop, then finished with apple, citrus zest, golden raisins, and toasted nuts for a chunky spoonable texture. Chill and slice-free—serve it chilled or at room temperature.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 saucepan

Method
 

Simmer the cranberry base
  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 at a steady boil until the skins pop.
  2. 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 cranberries burst.
Finish and chill
  1. Remove the saucepan from the heat and stir in the golden raisins and toasted, chopped walnuts or pecans. Mix until the raisins and nuts are evenly distributed.
  2. Cool the cranberry sauce completely, then cover and refrigerate until ready to serve, up to 1 week. For best texture, serve chilled or at room temperature.

Notes

For the chunky texture, keep the cranberry simmer at a steady bubble so the skins pop during the first 5 minutes. Refrigerate in a covered container up to 1 week; freeze is not recommended for the best texture. For a lighter option, you can reduce sugar slightly and add a spoonful more citrus juice to help balance the flavor.