Recipe: Fresh Apple Cranberry Sauce
If you’re like I was up until about 5 years ago, you buy canned cranberry sauce for Thanksgiving dinner. Either whole berry sauce or jellied. My family ALWAYS had the jellied cranberries from the can and made the slices down the can lines. Oh, the Thanksgiving memories! It’s decent, but not great tasting. Did you know it’s easy to make fresh cranberry sauce? It takes under 1/2 hour and it’s much better than what you can get in a can.
I have a great new recipe for you to try – Fresh Apple Cranberry Sauce. It marries the tartness of the cranberries with the sweetness of an apple. It’s a beautiful combination! I hope you give it a try. You still have time to make this one! Let me quickly walk you through it step-by-step.
<Scroll all the way to the bottom for a standard printable recipe>
Here are the ingredients: cranberries (fresh or frozen), granulated sugar, apple cider, orange (zest and juice), ground ginger, salt, ground allspice, and apples.
In medium size pot, combine cranberries, granulated sugar, and apple cider. Be sure to pick out any imperfect berries if you see any (i.e., white berries, stones, shriveled up berries, etc.).
Zest an orange.
How to zest an orange: Place the orange over a bowl or towel as not to waste the zest if it falls. Hold the orange still and slowly move the microplane in one direction. Be careful to only remove the orange part of the peel and not the whitish pith (this is a very bitter part of the fruit between the zest and fruit.) Keep going all around the fruit until all the zest is removed.
Tip: If you hold the microplane upright (as shown) you can keep it in the blades and easily dispense in your pot or bowl.
Add the zest you’ve just zested to the pot.
Juice the orange you just zested. Cut it first in half and then squeeze juice into pot.
Next add the ground ginger, kosher salt, and ground allspice.
Add to medium high heat and stir to combine. Now bring to a boil. This can take about 5 minutes. Stir occasionally, but keep your eye out for the mixture to boil.
Okay, how it’s starting to boil. Cook for 5 minutes after brought to a boil and begin to lightly mash berries on side of pot to release pectin.
You can see the cranberries are starting to pop and wilt down. This is good.
It’s time to peel, core, and chop the apples (if you’re good at multi-tasking, do this while the cranberry mixture is waiting to boil – but be sure to keep an eye on the pot). First cut off each end. This makes it easier to peel.
Proceed peeling the entire apple.
Core the apple by cutting down the center of the apple to make 2 parts. Then take each half and on an angle, cut off the core from one side of the half (you will have the core still on one half, but the other side should be core-free). Cut the other side of the apple by cutting the core out on angle. Repeat with the other half.
You should now have 4 apple pieces with no core. Take each fourth and cut down to slice the apple. At this stage you could use it for apple pie, apple crisp or whatever calls for sliced apples. We’re taking it a step or 2 further though to dice the apple.
Take each slice and cut it in half on the wide side. You will now have matchstick like shapes.
Then simply cut perpendicular and you easily get your diced apple. This is the fastest method I know.
Stir in apples and simmer 5 minutes or until almost all berries have popped.
Pour mixture into bowl and cool on counter (for an hour or so). Then cover and refrigerate until ice cold. You’re cranberries are now ready. They will last in an airtight container for at least a week.
This Fresh Apple Cranberry Sauce is really good; I hope you give it a try. Fair warning, you may want to double the recipe. It’s that good! If you do try this recipe, please let me know how it turns out (comment below).
Enjoy the comfort of food!
PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!