Food Recipes Sauces, Condiments and Preserves Cranberry Sauce Chunky Cranberry Sauce 3.0 (2,223) Add your rating & review Gary Vaynerchuk prefers "real cranberry sauce" with chunks of whole fruit over the smooth canned-and-jellied kind. Plus: F&W's Ultimate Thanksgiving Guide By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on December 3, 2018 Rate PRINT Share Trending Videos Close this video player Photo: © David Malosh Total Time: 25 mins Yield: 4 cups Ingredients 1 pound fresh or frozen cranberries 1 ½ cups apple juice 1 cup sugar Directions In a large saucepan, combine the cranberries with the apple juice and sugar. Simmer over low heat until the berries burst and the sauce is jammy, about 20 minutes. Transfer the sauce to a heatproof bowl, let cool, then refrigerate until chilled. Make Ahead The sauce can be refrigerated for up to 1 month. Originally appeared: November 2010 Rate It Print