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Ina Garten Make Ahead Cranberry Sauce

Ina Garten make ahead cranberry sauce with chunky cranberries, diced Granny Smith apple, and toasted walnuts. Simmer until the skins pop, then cool completely for a thick, spoonable texture served 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
Calories: 236
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce
  • 12 oz fresh cranberries
  • 1.75 cup sugar
  • 1 cup water
  • 1 Granny Smith apple peeled, cored, and diced
  • 1 orange zested and juiced
  • 1 lemon zested and juiced
  • 0.5 cup golden raisins
  • 0.5 cup walnuts or pecans toasted and chopped

Equipment

  • 1 saucepan

Method
 

Simmer to build the chunky base
  1. Bring fresh cranberries, sugar, and water to a boil in a saucepan, then reduce to a simmer and cook 5 minutes until the skins pop.
  2. Add the diced Granny Smith apple, orange zest, orange juice, lemon zest, and lemon juice to the saucepan, then simmer 15 minutes until the mixture thickens slightly and the fruit looks softened.
Finish, cool, and chill
  1. Remove the saucepan from heat and stir in golden raisins and toasted chopped walnuts or pecans.
  2. Cool completely, then cover and refrigerate up to 1 week.
  3. Serve chilled or at room temperature.

Notes

Pro tip: use a wide saucepan for faster simmering and a more even thickening. Refrigerate covered up to 1 week; freezing is not recommended because the cranberries and walnuts can soften and weep as they thaw. For a lighter option, reduce sugar slightly (start with 1/4 cup less) since cranberries still set up well with the added citrus and apple.