Cranberry-Walnut Sauce

Preparation info

  • 2 pints

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 cups fresh cranberries
  • 1 cup orange juice
  • 2 cups sugar
  • ½ cup coarsely chopped walnuts


    Combine the cranberries and orange juice in a saucepan. Cover and cook for six to eight minutes, until the skins pop. Add sugar and mix well. Cool and chill. Stir in the walnuts. Serve with turkey.