Cranberry Apple Sauce
This recipe is quite simple to make and doesn’t take a lot of time. The results are far superior to the canned version. The final product will be chunky with plump cranberries, diced apple, fragrant spices and flavored with fresh orange juice. Garnish with grated orange rind when serving.
This sauce also freezes beautifully so if you are making this for a smaller crowd, use part of it and freeze the rest. It will last a few months when frozen in an airtight container. All you need to do is thaw and serve at room temperature.
What you’ll Need to Make Cranberry Apple Sauce
You’ll only need a few simple ingredients to make this sauce.
How to Make Cranberry Apple Sauce
To start, sort the cranberries first to discard the soft ones. Wash and drain the fruit. Put in a saucepan.
Next peel and dice the apple and add to the saucepan.
Add the sugar, water, orange juice. Bring to a boil. Then reduce the heat and simmer uncovered until the cranberries have burst and the sauce is thickened.
Add the spices and orange rind. Turn off the heat.
Transfer to a glass bowl and allow to cool to room temperature before serving.
Ingredients
- 1 12 oz. pkg cranberries premium fresh
- 1 apple I use Honeycrisp but any tart apple such as Granny Smith also works
- ½ orange
- 1 ½ cups water
- 1 ¼ cups sugar
- ½ tsp cinnamon
- ¼ tsp cloves
Instructions
- Sort the cranberries, discarding any soft ones. Wash and drain. Place in saucepan.
- Peel, core and quarter the apple. Cut into ¼ inch dice. Add to saucepan.
- Juice and rind the orange and set aside.
- Add the orange juice, water and sugar.
- Bring to a boil over medium heat, reduce the heat to low and leave uncovered. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender, and the cranberries have burst, 10 to 15 minutes.
- Add the cinnamon, cloves and orange rind. Turn off the heat.
- Transfer the cranberry sauce to a glass bowl and allow it to cool completely
- Serve at room temperature.
Notes
© Ginny's Recipe Collection
