Cranberry sauce [Daniel Humm] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 112) by Kristen Miglore

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dry-brined turkey (a.k.a.the Judy bird) [Russ Parsons]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dprostrollo on January 04, 2026

    Did with both frozen and fresh cranberries. Frozen did break down more but still worked. Worth both, ended up straining extra liquid.

  • snoozermoose on December 11, 2021

    Refreshing is a good description for this, but I prefer a more traditional cooked sauce.

  • mamacrumbcake on December 02, 2020

    My new favorite cranberry sauce. It has a fresh, bright cranberry flavor with the fragrance of orange peel, and a good balance of sweet and tart. Because it is not cooked, it doesn’t have that cooked sugar, jammy taste you find in other cranberry sauces. The texture is more like a relish.

  • pattyatbryce on December 02, 2019

    So easy and one less thing on the stove for Thanksgiving. A bit sweet, may want to start with less sugar.

  • twoyolks on November 24, 2017

    This was fine. I much prefer a cooked sauce.

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