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An Unconventional Cranberry Sauce!

Feeling: Appreciative 
Jamming to: Sweet Potato Pie by Ray Charles feat. James Taylor

Happy turkey week, y’all! We’re feeling extra appreciative of our awesome community right now. When Lynn from New York sent in her special version of cranberry sauce made with CHO, we were pretty impressed – and inspired. Adding chopped apples, walnuts, and raisins to this sauce makes it delightfully crunchy and awesomely fruity. This ain’t no average cranberry sauce! As Lynn shows us, it’s easy peasy to #justaddgood to your Thanksgiving cooking with scoops of CHO for added creaminess and flavor.

{Read More to get the details on this recipe!}


·      1 12oz bag cranberries (fresh or frozen)
·      1 – 1 1/2 C sugar (white or brown)
·      1 Granny smith apple (peeled, cored, and chopped)
·      zest/juice 1 orange
·      zest/juice 1 lemon
·      1/2 C raisins or chopping dried apricots
·      1/2 C chopped walnuts/pecans (toast first)
·      1 6oz Plain 0% Chobani Greek Yogurt


1. Cook the cranberries, sugar, 1 cup water in saucepan over low heat for about 5 minutes or until skins pop open.
2. Add the apples, zests, juice, and cook for 15 more minutes.
3. Until berries burst and mixture thickens.
4. Remove from the heat and add raisins and nuts.
5. Let it cool.
6. Mix cranberry sauce and Chobani yogurt.
7. Gather around the table and dig in!

Whippin’ up some CHO-filled creations in your kitchen? Send ‘em our way here.

Nutritional info:

*Disclaimer: We’re exceptionally ecstatic about food, but we’re (sigh) not professional chefs or certified nutritionists, so please note the nutrition info below is only our best estimate.