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Raw Cranberry Sauce Recipe

Make this delicious raw cranberry sauce in advance to give your tastebuds peak natural flavor.

From "Scratch: Home Cooking for Everyone Made Simple, Fun and Totally Delicious"
November/December 2016

  • Raw Cranberry Sauce
    Raw cranberry sauce only has three ingredients and a completely different, more natural taste than its canned counterpart.
    Photo by Fotolia/ckimballphoto
  • Raw Cranberry Sauce

Total Hands-On Time: 15 min

Yield: 3 cups

Maria Rodale says there are three types of people: those who don’t eat cranberry sauce; those who like it cooked and gelatinous; and those who prefer it raw. She falls firmly into the raw camp. If you’ve never tried raw cranberry sauce, you’ll be delighted by its tart, palate-cleansing ability. This preparation must be made a day or two in advance to reach peak flavor.


• 2 cups fresh cranberries, rinsed and drained
• 2 oranges or tangerines
• 1/2 cup sugar (or raw honey), or to taste


1. Place cranberries in a food processor or blender. Squeeze juice from oranges and add it to cranberries.

2. Trim ends from oranges and coarsely chop, rind and all. Add to processor and blend until roughly chopped (not smooth).

3. Transfer to a bowl, add half the sugar, and stir to combine. If it is too tart, add a little more sugar to taste (up to 1⁄2 cup). Refrigerate up to three days, to allow flavors to develop.

Find more dishes for your holiday dinner: Healthy Recipes for the Holidays.

Cook’s Tip: It’s important to use organic citrus in this recipe because you’re using the skins.
Adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious by Maria Rodale and published by Rodale Books, 2016. 

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