Raw Cranberry Sauce Recipe

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


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


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

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.

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