5 Cranberry Sauce Recipes For Thanksgiving

We'll always hold canned versions of cranberry sauce dear to our hearts, but the possibilities for homemade cranberry sauce, both sweet and savory, are endless. Cranberry sauce is a classic that has a sweet, tart versatility. Pastry chef Deborah Racicot at Narcissa in New York City, for example, loves using cranberries because of their acidity and color. She halves and poaches them in a syrup of sugar, water, cinnamon sticks, orange peel and rosemary. "Once they are poached, I use them in any number of dishes like apple crisps, pies, garnishes or even over ice cream." Executive pastry chef Emily Luchetti at Marlowe in San Francisco pairs the berries with a gingerbread cake, vanilla ice cream, and caramel sauce. "Desserts are sweet, so it's nice to have a tart and acidic yin-yang in the mouth that really makes flavors pop." In the past, she has even used the preserves in a linzer torte, complementing the dessert's buttery, nutty pastry dough.

Notably cranberries pack a ton of natural pectin and acid, and with a little added sugar and cooking, have the ability to become a perfect compote, sauce, chutney, or even sorbet. So open your mind — and your spice drawer and vegetable crisper — for cranberry-forward condiments that will carry you past Thanksgiving dinner.

3 c cranberries + ¾ c water + ½ c sugar + ½ tsp vanilla extract

In a medium saucepan, combine the cranberries, water and sugar. Cover and bring to a boil over medium heat, 4 minutes. Uncover and cook at a low boil, stirring occasionally until most of the berries have burst, about 5 minutes more. Remove from the heat and stir in the vanilla.

2 tsp olive oil + 1 shallot, minced + pinch kosher salt + ½ tsp ground cumin + 3 c cranberries + ¾ c water + ¼ c sugar + 3 tbsp chipotle in adobo + 1 lime (zest and juice)

In a medium saucepan, heat the oil over medium-high heat. Add the shallot and cook until translucent, 4 to 5 minutes. Season with the salt and cumin, and cook another minute, then stir in the cranberries, water and sugar. Cover and bring to a boil, 3 minutes, then uncover and add the chipotle in adobo. Cook, stirring occasionally, until thickened, 5 minutes. Remove from the heat and stir in the lime zest and juice. Let cool slightly then pureé in a blender until smooth; strain through a fine-mesh sieve. Makes 1 cup.

1 Meyer lemon + 1 blood orange + 1 small grapefruit + 3 c cranberries + ½ c sugar

Scrub the lemon, blood orange, and grapefruit clean, then peel their skins into strips using a vegetable peeler. Scrape away any pith, then thinly slice the zest (⅓ cup) and place into a small saucepan. Juice the citrus (¾ cup) and add to the zest along with the cranberries and sugar. Cover and bring to a boil over medium-high heat, 4 minutes. Uncover and cook at a low boil, stirring occasionally until most of the berries have burst, 5 minutes more. Makes 2½ cups.

3 c cranberries + ¾ c water + ½ c sugar + ¼ c currants + 2 tbsp chopped candied ginger + 2 tsp maple syrup + ½ tsp ground allspice + 2 tsp bourbon

In a medium saucepan, combine all of the ingredients except the bourbon. Cover and bring to a boil over medium-high heat, 4 minutes. Uncover and cook at a low boil, stirring occasionally, until most of the berries have burst, 5 minutes more. Stir in the bourbon and cook another 30 seconds. Makes a scant 2 cups.

1½ c cranberries, divided + ⅓ c apple cider vinegar + ⅓ c water + ½ c light brown sugar + 1 grated carrot + 1 grated shallot + ¼ c chopped dried apricots + ¼ c golden raisins + ¾ tsp ground cumin + ½ tsp ground coriander + ½ tsp whole mustard seeds + ¼ tsp ground turmeric + pinch kosher salt & pepper

In a medium saucepan, combine 1 cup of the cranberries with the remaining ingredients. Bring to a simmer over medium-high heat and cook to meld the flavors, 5 minutes. Add the remaining cranberries and simmer until they just begin to burst, 5 minutes. Makes a scant 2 cups.