My Grandmother's 1-Ingredient Upgrade for the Best Cranberry Sauce

My grandmother loved to cook, but making festive holiday foods was her favorite. One of her most well-known dishes was her cranberry sauce. It wasn’t overly sweet and smooth like the stuff from the can; it had flavor and a bit of crunch.

I didn’t know that her recipe was unique until I had Thanksgiving at a friend's house one year. The bowl of cranberry sauce was passed to me, and I hungrily grabbed a big spoonful. My excitement immediately diminished after the first bite.

Why was this sauce so unlike my grandmother's? Why was it so sweet, and where was the crunch? Years later, I got my grandmother’s recipe and found out—besides minor adjustments to the amount of sugar and the addition of orange peel and cinnamon sticks, my grandmother always added celery to her cranberry sauce.

My grandmother passed away years ago, so I never got the chance to ask her why she added celery to her cranberry sauce—it remains a mystery. What I do know is that my grandmother was a wonderful cook. She loved clipping recipes from magazines and experimenting with food.

I’d like to think her cranberry sauce was a result of her life-long curiosity in the kitchen; that she had the idea to add celery to a common recipe that she felt lacked texture. 

Why I Always Add Celery to Cranberry Sauce

Celery adds a satisfying crunch to this dish, which is usually smooth and soft. It is also mild in flavor and tastes refreshing because of its high water content. Since cranberries are tart, sugar is often added with a heavy hand, making the cranberry sauce feel more like a dessert than a side dish. Celery cuts through the sweetness, adding a bit of balance to bring the dish back to savory. 

How To Add Celery to Cranberry Sauce

I make my cranberry sauce just like my grandmother did, and everyone always asks why it’s so good. Of course, I tell them it’s because it’s her recipe before revealing her secrets. 

If you want to add celery to your next batch of cranberry sauce, here are a few tips.

1. Use just a few stalks. I tend to use one medium or two small stalks of celery per 12-ounce bag of cranberries. Feel free to use less or more based on your preference.
2. Dice it small. The key to success is to keep the celery cuts small. A small dice is perfect, as it ensures a crisp texture in each bite.
3. Cool the sauce first. I let the cranberry sauce cool to room temperature before adding the celery to ensure that it stays crisp. Simply stir it in, then cover and refrigerate until ready to eat.