It’s Foodie Friday! We have an easy no cook side for your Thanksgiving feast today! This cranberry sauce adds the perfect tang to your Thanksgiving plate with next to no work. Plus, it can be made in advance, so no rushing around at the last minute to get it on the table! Way tastier than the can-shaped stuff, this dish is guranteed to become a tradition!
No Cook Gingered Cranberry Sauce
2 (12oz) bags of fresh cranberries
2 Tbsp fresh ginger, roughly chopped
1 small red onion, roughly chopped
1 apple, finely diced (peeling the apple is optional. we left the peel on.)
1/3 C honey
Working in 2-3 batches, add cranberries to bowl of a food processor and process until finely chopped. Transfer to a large mixing bowl. Add the ginger and onion to the food processor and process until very finely chopped. Transfer them into the bowl with the cranberries.
Zest one orange, finely chopping the zest if needed and add zest to cranberries. Using a large knife, remove the peel and pith from both oranges. (Cut off the top and bottom of the orange, then set the orange on a flat end and cut the peel and pith off in strips from top to bottom. You should cut away all of the white part so you see the flesh of the orange. Cut the flesh out of the orange in segments, leaving the membranes behind. (Slice the segments out basically in wedges.) Chop orange segments and add to cranberries. Squeeze juice out of orange membranes into cranberries. Add diced apple to cranberries. (You can roughly chop the apple and then shred it in the food processor, but we prefer the texture of finely dicing it.)
Pour honey over cranberry mixture, add a big pinch of salt and pepper, and stir well. Let sit in the fridge at least 1-2 hours and up to 2 days. Before serving, stir and taste for seasoning, adding more honey, salt, or pepper if desired.