10 Ways to Make Better Cranberry Sauce

Chunky or smooth, all-natural or just like the can, an option to please everyone

If you celebrate Thanksgiving, you probably have strong opinions about how dishes should be prepared. That definitely includes cranberry sauce (or jelly, or relish, what have you). Like politics, sports, or what to do about your drunk uncle, everyone in your family likely has a (loud) opinion about which rendition they hold as the standard. From whole berries in a zesty sauce to a molded version that’s only missing the signature can ribs, here are 10 options that can guarantee peace at the feast.

Cranberry-Walnut Relish

Raw cranberries and earthy walnuts are transformed into a tart, fresh condiment for turkey.

Cranberry Relish

This bracingly tart relish, from Matthew Jennings of Townsman in Boston is the perfect foil for a rich Thanksgiving spread. Whole pieces or orange flesh and peel add texture to balance the creamy smoothness of mashed potatoes and cornbread dressing. Get the recipe for Cranberry Relish »

Pickled Cranberries

Pickled Cranberries

Cranberry Ginger Chutney

Cranberry Ginger Chutney

Apple-Cranberry Relish

Sautéed garlic and onion, plus a little bit of salt, add a savory note to this sweet-tart relish, which gets its body from the natural pectin in the poached, puréed cranberries. A twist on Thanksgiving’s traditional cranberry sauce, the recipe was given to us by Michael Sandoval, executive chef of Bouchon Bistro in Yountville, California. His staff prepares it as part of the restaurant’s annual Thanksgiving meal for veterans and their families. Get the recipe for Apple-Cranberry Relish »
Fresh mint adds a twist to classic cranberry sauce.

Brandied Cranberry Sauce

Brandied Cranberry Sauce

Classic Cranberry Sauce

Classic Cranberry Sauce

Whole Cranberry Sauce

Fresh orange and grapefruit juice add zest to this seasonal staple. **See the Recipe for Whole Cranberry Sauce »**