The Recipe:

Chef Stephanie Izard's "Canned" Cranberry Sauce

By:  Ari  Bendersky  Abe's Market Contributor  November 12th, 2013

When it comes to cranberry sauce on Thanksgiving, people love to hear that sound when they empty their canned cranberry sauce onto a plate. You know what sound we're talking about and if you say you don't, we don't believe you. Canned cranberry is less-than-healthy, oftentimes made with high fructose corn syrup. Don't deny your family the beloved tradition of hearing that sound, but serve up a healthy, recipe of fresh cranberry sauce that you can add to your own BPA-free cans. This colorful recipe uses chef Stephanie Izard's Rub #2 from her The Flavor line. You'll be happy you made it; your guests will see and taste the difference.

Chef Stephanie Izard's Holiday "Canned" Cranberry Sauce Recipe

(Serving: 4 sides)


  • 1 lb fresh cranberries
  • 1 ½ cups sugar
  • ½ cup apple cider
  • 2 ½ T apple cider vinegar
  • 1 ½ tsp gelatin powder
  • ½ tsp The Flavor by Stephanie Izard's Rub #2 
  • ½ tsp salt
  • 4 six-ounce tin cans, thoroughly cleaned (small tomato paste cans are great; BPA-free is better!)


  1. In a small pot add cranberries, sugar, cider vinegar, Rub #2 and salt. 
  2. Allow to cook over medium-low heat until cranberries have burst and mix is fully combined, about 10 
  3. minutes. 
  4. In a small bowl add apple cider and gelatin. Allow to sit for 5 minutes. 
  5. While cranberry mix is hot — but not scalding — add apple cider/gelatin mixture. Add to cans and fill all the way to the rim. Allow to set in refrigerator for at least 5 hours. 
  6. Once set open the bottom of the can and push gelatin out onto a plate


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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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