This Apple Cranberry Sauce is loaded with apples and cinnamon with a nice citrus kick and is quick and easy to prepare!
I have to admit that I grew up on the jellied version that came from a can and it wasn’t until the hubs and I hosted our first Thanksgiving dinner nearly 10 years ago that I tried making my own for the very first time.
I couldn’t believe how easy it was to make and it tastes so much better than the jellied stuff.
Whenever we have Thanksgiving or Christmas dinner at my mom’s, she will still usually have the canned version out on the table for the ones that prefer the jiggly stuff – while I am in charge of bringing the homemade version.
Every year, I like to jazz it up with different add-ins and spices. Sometimes I’ll just make it with only cranberries and sugar while other times I’ll add some orange or lemon juice to balance out the tart flavor.
The sauce is wonderfully chunky and the warm spices gives it such a comforting and delicious flavor.
It can also be made ahead of time and stored in the fridge which I totally recommend doing since you’ll have one less thing to worry about on the day of your Thanksgiving or Christmas meal.
- 1 12-ounce bag cranberries fresh or frozen rinsed and picked through
- 2 medium apples peeled and diced
- 1/3 cup water
- 1/4 cup brown sugar
- 1/3 cup maple syrup
- 1/4 teaspoon salt or to taste
- 1/2 teaspoon cinnamon
- zest and juice from 1 orange
- Add brown sugar, water and maple syrup in a medium saucepan over medium high heat, boil until the sugar dissolves.
- Add the rest of the ingredients into the saucepan and reduce the heat to medium.
- Simmer for about 25 to 30 minutes, until most of the cranberries have popped open and the apples are tender.
- Remove from the heat and let the sauce cool completely before serving. The sauce will thicken up more as it cools.
- If not using right away, store in a covered container in the refrigerator.
This can be made up to a few days in advance and stored in a covered container in the refrigerator until ready to use.
Slightly adapted from: Food Network
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