Thanksgiving Crowd Pleaser- Cranberry Sauce

I’ve been making this for years, it even garners compliments from the cranberry sauce averse. Great idea for the Thanksgiving potluck if you are less than stellar in the kitchen; this couldn’t be easier.The walnuts, ginger, orange, and lemon zest give it a much needed lift without imparting too much sweetness. This recipe has been slightly adapted from the Barefoot Contessa’s Cranberry Fruit Conserve. Makes roughly 4 cups. 



  • 1 12 oz. bag cranberries, washed
  • 1 cup water
  • 1 1/2 cups of sugar
  • 1 Granny Smith Apple- peeled, cored, & chopped
  • 1 orange- zested (I suggest using a microplane for this) & juiced
  • 1 lemon- zested & juiced
  • 3/4 cup golden raisins
  • 3/4 cup chopped walnuts
  • 1 Tbs. crystalized ginger, roughly chopped






  1. Put the cranberries, water, & sugar in a saucepan and cook over medium heat for 5 minutes, until the skins of the cranberries pop.
  2. Add the apple, zests, & juices. Cook over low heat for 15 minutes more.
  3. Remove from heat. Add raisins, walnuts, & ginger.
  4. Allow to cool then place in the fridge.
  5. Serve chilled