Raw Cranberry-Orange Sauce

November 15, 2013

You’re going to thank me for this one. Thanksgiving dinner is usually of a complicated juggling act of figuring out how many dishes need to go in the oven, at what time do they need to come out, and all the meanwhile, stirring one of many pots on the stove. This raw cranberry-orange sauce will make all that prepping easier– all you do is process the ingredients into food processor or blender and blend. No peeling or cooking involved and you can make this days before. This cranberry sauce is tangy, delightful and a refreshing change to the endless dishes of fat and cream on your Thanksgiving table. Not that there’s anything wrong with that.


Photography shot with the Canon EOS Rebel SL1 digital SLR camera. Small in size, enormous in performance.


  • 18 ounces of raw cranberries
  • 2 small tangerines or 1 large navel orange
  • 1/2 lemon
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1 tsp all spice

Raw cranberry orange sauce 1

Start by rinsing the cranberries and picking out any mushy ones.

Raw cranberry orange sauce

Cut the lemon and tangerine into quarters. Blend the cranberries and citrus in a food processor until pureed. Add sugar, allspice and cinnamon. Mix until combined.


Yup, it was that easy. Garnish and serve – it’s the perfect condiment for turkey and stuffing! And great over vanilla ice cream too . . .


(images by HonestlyYUM)


I add a large can of drained crushed pineapple, 1/4 tsp cinnamon and sometimes throw in some chopped pecans.

I love this! The color is so vibrant and I’m sure the flavors are as well. Gorgeous!

Karen, this looks great and is definitely on my short-list of things to bring to Thanksgiving dinner for the family. I have what I hope isn’t a stupid question: did you peel the citrus before putting into the food processor or did you toss them in skins, seeds and all?

Nope– everything goes in skin and seeds and all. That’s why this recipe is so great and simple!

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