Cranberry Apple Sauce

By Ginny's Recipe Collection, adapted from Williams Sonoma

This easy-to-make sauce is a perfect accompaniment for your turkey or ham.

Servings:

Prep Time: 15

Cook Time: 20

Total Time: 35

Ingredients

Cup Measures Metric

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

This recipe freezes well. For smaller families, you can use half the recipe and freeze the other half for a later use. Simply thaw and serve at room temperature.

Nutrition Facts

Cranberry Apple Sauce

Amount Per Serving

Calories 55 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 1mg0%

Potassium 16mg0%

Carbohydrates 14g5%

Fiber 1g4%

Sugar 14g16%

Protein 1g2%

Vitamin A 12IU0%

Vitamin C 2mg2%

Calcium 3mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Information Disclaimer

Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.