Whole Cranberry Sauce
Vanessa Rees

Fresh orange and grapefruit juice add zest to this seasonal staple.

Yield: serves 8


  • 1 lb. whole cranberries, fresh or frozen
  • 34 cup sugar
  • 12 cup fresh orange juice
  • 12 cup fresh grapefruit juice
  • 1 tbsp. fresh lemon juice
  • 12 tsp. salt
  • Generous pinch freshly grated nutmeg
  • Zest of one orange, cut into fine strips
  • Zest of half a grapefruit, cut into fine strips
  • Zest of 1 lemon, cut into fine strips


  1. Put cranberries, sugar, orange juice, grapefruit juice, lemon juice, salt, nutmeg, and zests into a medium pot and bring just to a boil over medium-high heat. Reduce heat to medium-low and stir well. Cook, covered, without stirring, until liquid has thickened and about half of the berries have collapsed, about 15 minutes.
  2. Transfer cranberry sauce to a wide, shallow bowl and let cool. Serve at room temperature or chilled, if you like.