Cinnamon Apple Cider Cranberry Sauce
User Reviews
5
Cinnamon Apple Cider Cranberry Sauce
Description
This cranberry sauce starts by combining fresh or thawed cranberries, peeled and diced apples, light brown or granulated sugar, apple cider (not vinegar), fresh orange juice, and zest along with cinnamon sticks and allspice. The mixture is brought to a boil and then simmered gently for about 20 minutes, stirring occasionally to prevent sticking.
As it simmers, cranberries burst naturally, releasing their juices and thickening the sauce when cooled. Apples add mild sweetness and a tender contrast, while cinnamon and orange enhance the fragrance. The sauce is not mashed to preserve cranberry texture, which adds a pleasant bite to the smooth base.
This sauce pairs well with roasted meats or as a side at festive meals and can be made in advance to allow flavors to meld further.
Ingredients
- 12 ounce cranberries frozen and thawed may be used, fresh, in bag
- 2 red apples peeled, cored, and diced small (Gala, Fui, Honeycrisp, Jonagold, etc.)
- 1 cup light brown sugar packed OR 1 cup granulated sugar
- 1 cup apple cider NOT apple cider vinegar
- orange zest from one medium to large orange
- ½ cup orange juice about the yield from one medium to large orange, fresh
- 2 cinnamon stick
- ½ teaspoon allspice or to taste
- ground cinnamon optional and to taste
Instructions
- To a large or high-sided pot, add all ingredients, making sure to zest the orange (only taking off the outermost layer of orange and not going down into the bitter white pith), and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low or low, depending on if you're seeing an excessive amount of bubbling up and splattering. Allow the sauce to simmer for about 20 minutes, stirring every 5 minutes or so to prevent it from sticking to the bottom. Tips - Some people like to mash or mush the cranberries while they simmer however this reduces the nice texture of homemade cranberry sauce and makes it smoother. Plus, cranberries are going to burst with or without mashing them when they're boiling so I just leave it alone to simmer and do it's thing naturally.
- Simmer as long as necessary so it's not too thin or soupy noting that it will tighten and thicken up considerably once you take it off the heat and it cools to room temperature, and then again once it's chilled in the fridge it will thicken even more.
- Remove the cinnamon sticks, and optionally if desired, add ground cinnamon to taste (1/2 to 1 teaspoon approximately) and stir to combine.
- Cranberry sauce can be served warm and fresh, or chill it in the fridge before serving. Cranberry sauce will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months. To make ahead, feel free to make a batch and store it in the fridge for up to 2-3 days before serving it at a holiday meal.
Notes
- Use fresh apple cider (unfiltered, unsweetened) for the authentic flavor; apple juice can be substituted if needed but is sweeter.
- Avoid using apple cider vinegar as it will alter the flavor negatively.
- Simmer the sauce without mashing cranberries to maintain a pleasing texture with natural bursts from the fruit.
- The sauce thickens further as it cools, so adjust simmer time to achieve your preferred consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 254kcal | 13% |
| Carbohydrates | 66g | 22% |
| Protein | 1g | 2% |
| Sodium | 10mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 59g | 118% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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