Thanksgiving is almost here and I’ve got a good one for you! This here recipe is my must-make, always-make Thanksgiving recipe. Even if I’m not asked to make Cranberry Sauce for Thanksgiving dinner, I still make this recipe and either bring it anyways or keep it to ourselves for leftovers. See this isn’t just your normal cranberry sauce. It’s definitely not even close to the stuff that comes in a can, and even way beyond your basic homemade version with just sugar, water, and cranberries. The addition of apples, oranges, dried cherries, and pecans is what makes this your new go-to Cranberry Sauce recipe.
This sauce is simple to make and can be made in advance. Make it up to 5 days before Thanksgiving, store it in the refrigerator, and then place it on your Thanksgiving table with literally no work at all. Now this is my kind of Thanksgiving recipe – quick, easy, make-ahead, and of course, oh-so-delicious.
- 1 12-ounce bag of Fresh Cranberries
- 1½ cups Sugar
- 1 cup Water
- 1 Granny Smith Apple, Peeled and Diced
- 1 Orange, Peeled and Diced
- Zest and Juice of 1 Lemon
- ¾ chopped Pecans
- ¾ Dried Cherries
- Place the Cranberries, Sugar, and Water in a medium saucepan over low-medium heat. Cook, stirring occasionally, until the cranberries pop, about 5-10 minutes.
- Add the diced Apples, Oranges, and lemon juice and zest. Stir to combine. Continue to cook on medium-low heat for approximately 15 more minutes. The cranberries will be soft and have created a sauce, and the fruit will be soft.
- Remove the pan from the heat and stir in the pecans and cherries.
- Allow the sauce to cool completely in the pan. Once cooled, transfer to a sealed container and place in the refrigerator until ready to serve. Serve chilled.
- The sauce lasts up to 5 days in a sealed container in the refrigerator.
Recipe adapted from Barefoot Contessa.