How to Make Fresh Cranberry Sauce

The addition of oranges, pecans and apples transform this dtraditional holiday dish into something a bit more special. Make this fresh cranberry sauce for your next holiday meal to add a delicious twist.

Hi, it's Miranda with, and today we're gonna make fresh cranberry sauce. Now adding in oranges, pecans, and apples make this traditional holiday dish something a little bit special. So, we have that all of our ingredients laid out here. Let's get started. We have 2 cups of cranberries. You can use either fresh or frozen; 1 Granny Smith apple which has been peeled, cored, and quartered; 1 navel orange with half of the peel zested, which I have here right to the side; 1/2 cup of sugar; 1/4 cup of finely chopped pecans. You can also add in 1 ounce of brandy if you wanted to make this alcoholic. I've omitted it, but I can certainly include, and then 1 pinch of olive spice. I have a food processor over here. What we're going to start by doing is putting in our beautiful cranberries. Look how gorgeous those are, oops, with a few drops, that's okay, already looks like the holidays on these beautiful cranberries and then we're gonna add in the apples and just combine this until they're kind of like coarsely chopped. So, just pulse away until coarsely chopped. Now, if you notice that your apples really are not getting in the action, you can move cranberries just kind of aside and make sure it really gets in there sticking right next to the blade. The cranberries are looking lovely, alright keep it going. Okay, this looks great. Look how beautiful this is. Just pop this into medium size bowl and although totally gorgeous, looks right, it's not quite ready for eating. We still have few more steps to go. Alright, just pour this into the bowl, great, and just set this aside. So, next step, we're moving onto orange now. As I mentioned, we are to use just the half of this. We're just gonna peel the remaining half, and just pull out this in there of a middle heck here. Okay, so we're just gonna discard the peel, and we're just going to just squeeze the juice into this bowl and if any seeds pop in, you're gonna, you know, fish those out, but so far, looking so good, just squeeze, squeeze, squeeze, discard. Alright, so we've got some great delicious juice here. We can move on to popping that in here, pecans, that zest. It's gonna give it sup of powerful citrus flavor, that delicious all spice, and of course the sweet, the sweet sugar. Now, this is different from, you know, many cranberry sauce recipes because you may have notice that we didn't cook this and this is just going to sit in the refrigerator overnight, and it will be ready to serve the next morning. You want to give it at least 8 hours. This is a dish that you wanna serve chilled and look at that. How simple, a little twist and something old, and definitely gonna be a new favorite. That's you make Fresh Cranberry Sauce
Back to Top