A flavorful balance of sweet and tart, with a hints of cinnamon and orange, even those who swear they don’t like cranberry sauce find they enjoy this tasty recipe.
Prep Time 10mins
Cook Time 30mins
Total Time 40mins
112 ouncebag of fresh cranberries
2mediumapplespeeled, cored and diced small
1cupapple ciderNOT apple cider vinegar
1/2cupfresh orange juice
zest from 1 orange
Place all the ingredients in a large pan and cook over medium heat, stirring often.
Use the back of a spoon and press when the cranberries have cooked for about 10 minutes. Start pressing them to the side of the pan to pop them open to cook down. Continue cooking on a low simmer until the sauce starts to thicken. Remove from stove and allow to cool, then place in an airtight container and chill in refrigerator for at least 30 minutes prior to servings. Sauce will continue to thicken as it cools.
Remove the cinnamon sticks before serving.
If you haven’t cooked cranberries before, it’s good to know that cranberries pop – and often then splatter while cooking. This is to be expected, but they are hot, so take care while cooking.While this is a quick dish, it’s also an excellent choice to make in advance. I highly recommend making this in advance. This sauce only gets better as it sits!Store tightly covered in the refrigerator for up to a week, or in the freezer for up to two months.