Recipe

That bright red pop of color on the Thanksgiving table—cranberry sauce—is a must-have to cut through richness and refresh the palate. Instead of reaching for canned sauce, use the Geedel Vegetable Chopper to craft a fresh, chunky homemade version. With Black Friday in full swing, it’s time to make a small investment for fresher, healthier flavors and endless cooking joy! 

Ingredients: 

- 340g fresh cranberries

 - 1 large orange

- 100g sugar (adjust to taste)

- 50ml water

- 1 teaspoon lemon juice (optional, for added tartness)

Instructions:

Prep the Orange

Thoroughly wash the orange. Use a vegetable peeler to gently remove the bright orange zest, being careful not to include the bitter white pith. Set the zest aside. Cut off the top and bottom of the orange, then follow the curve to peel away all remaining white skin. Place the peeled orange on a cutting board. Slice along the membranes to separate the orange segments, placing them in a bowl. Remove as much white membrane as possible.

Chop the Orange

Segments Attach the dicing blade to the Geedel Handheld Vegetable Chopper and ensure the blade is locked securely. Add the orange segments to the chopper container, making sure not to exceed the maximum fill line. Secure the lid and press down quickly and repeatedly 2-3 times. Open to check—you’ll have perfectly chunky orange pieces. Transfer them to a medium saucepan.

Chop the Orange Zest

No need to clean the container. Add the reserved orange zest to the chopper. Secure the lid again and gently press 2-3 times to get finely minced zest. This will infuse the sauce with rich citrus aroma. Add the minced zest to the saucepan.

Combine Ingredients

Add the fresh cranberries, sugar, and water to the saucepan with the orange mixture. If you prefer a brighter, tangier flavor, stir in 1 teaspoon of lemon juice at this stage.

Simmer the Sauce

Place the saucepan over medium heat, uncovered. Soon, you’ll hear a ‘pop’ sound as the cranberries burst from the heat. Stir occasionally with a wooden spoon or silicone spatula to prevent sticking. Simmer over medium-low heat for about 10-15 minutes. As the liquid evaporates, the sauce will thicken and most cranberries will burst. Use the back of the spoon to press any unburst cranberries to release their pectin.

Test Consistency

Dip a clean spoon into the sauce. It’s ready when it slides slowly down the edge of the spoon (not drips quickly).

Note: The sauce will thicken further as it cools.

Cool & Refrigerate

Remove the sauce from heat and transfer to a heatproof glass bowl or jar. Let it cool completely at room temperature. Cover with a lid or plastic wrap and refrigerate. For the best texture and flavor, chill for at least 2 hours. It can be made 2-3 days in advance.

Summary

Homemade cranberry sauce is a standout on any Thanksgiving table. The Geedel Vegetable Chopper transforms orange segments and zest into perfect chunks in an instant, adding delightful texture and fresh citrus aroma to the sauce. This Black Friday, give yourself a reason to cook with ease. Enjoy unbeatable deals and make every meal prep efficient and enjoyable—this labor of love is incomparable to any store-bought version.