Chunky Cranberry Sauce

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Gary Vaynerchuk prefers "real cranberry sauce" with chunks of whole fruit over the smooth canned-and-jellied kind. Plus: F&W's Ultimate Thanksgiving Guide 

By
Grace Parisi
Grace Parisi
Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television.
Food & Wine's Editorial Guidelines
Updated on December 3, 2018
Chunky Cranberry Sauce
Photo: © David Malosh
Total Time:
25 mins
Yield:
4 cups
Cook Mode (Keep screen awake)

Ingredients

  • 1 pound fresh or frozen cranberries

  • 1 ½ cups apple juice

  • 1 cup sugar

Directions

  1. In a large saucepan, combine the cranberries with the apple juice and sugar. Simmer over low heat until the berries burst and the sauce is jammy, about 20 minutes. Transfer the sauce to a heatproof bowl, let cool, then refrigerate until chilled.

Make Ahead

The sauce can be refrigerated for up to 1 month.

Originally appeared: November 2010

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