Apple Cinnamon Cranberry Sauce

Here’s a new variety to try for the holidays this year:  Apple Cinnamon Cranberry Sauce

Apple Cinnamon Cranberry Sauce recipe from RecipeGirl.com

Please don’t tell me you eat the stuff in the can… the gelatinous, cylindrical-shaped, metal-tasting blob of cranberry sauce that slides out the can.  You don’t, do you??  If you’re still absorbed in the mindset of eating canned cranberry sauce, I’m going to let you in on a little secret:  Once you make it homemade, you will absolutely never want the stuff in the can again!

Apple Cinnamon Cranberry Sauce recipe from RecipeGirl.com

Fresh cranberry sauce is incredibly easy to make.  All it takes is boiling the cranberries with a bit of orange juice, sugar and spices, and it quickly breaks down and turns into “sauce!”

Apple Cinnamon Cranberry Sauce recipe from RecipeGirl.com

This variety has chunks of apple mixed in.  I spiced it up with ginger and cinnamon too.  You’ll want to double the batch for your Thanksgiving dinner.  Triple it if you have cranberry sauce lovers in the house!  Now go forth and make some homemade cranberry sauce for your Thanksgiving dinner this year!

Apple Cinnamon Cranberry Sauce

Yield: About 3 cups

Prep Time:12 minutes

Cook Time:15 minutes

Ingredients:
  • One 12-ounce bag cranberries (about 3 cups)
  • 1 large Granny Smith apple, peeled and diced
  • 1 cup freshly squeezed orange juice
  • 3/4 cup granulated white sugar
  • 1 teaspoon grated ginger
  • 1/8 teaspoon ground cinnamon
Directions:
  1. In a medium saucepan, combine all of the ingredients and bring to a boil. Continue to boil until the cranberries begin to pop and break down. Simmer until it begins to thicken. It will thicken more when left at room temperature or when refrigerated.
  2. Transfer to a bowl, cover and refrigerate until ready to serve.
Nutrition:
  • 4 Weight Watchers Freestyle SmartPoints per 1/4 cup serving.
SOURCE: RecipeGirl.com

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Comments

  • suzy wrote:

    How long can the leftovers be refrigerated?

    • Lori Lange wrote:

      several days!

  • Amanda wrote:

    Hi there

    I’m excited to make this for Christmas dinner. Can it be made ahead? How,ong will it keep for?

    Thanks!

    • Lori Lange wrote:

      It will be fine made a day or two ahead.

  • Brian McAra wrote:

    My favorite is to use red wine as the liquid with a cinnamon stick and finely grated orange zest. Think home made cranberries and mulled wine.

  • Jen wrote:

    I tried this for thanksgiving and I loved, loved, loved it! I have a super strict diet due to nursing my little girl who has food intolerances, so I used honey, not sugar and lemon water. It was so good I couldn’t believe it. Thanks so much for sharing… It helped put a little thanksgiving flavor into the day! There is much I cannot have on Thanksgiving so this made me super happy. Thanks again!

  • Angela Romeo wrote:

    Looks delicious! I’ll definitely be making this one for my turkey this year!!

  • Matea wrote:

    Cranberry sauce is one of my favorite parts of the Thanksgiving meal! And this seems like a great twist to the classic one!

  • Kate @ Framed Cooks wrote:

    OK, I’ve never done it before, but this recipe has convinced me to stop pleading for my mom to make the cranberry sauce and to make it myself! (I can already taste it on my post-Thanksgiving sandwich!). Happy Thanksgiving, Lori! 🙂

  • Kelly – Life Made Sweeter wrote:

    My brothers love the jellied can kind but all the girls in the family are all about the fresh homemade sauce. Yours looks gorgeous! I love the apple, orange and cinnamon flavors – it sounds perfect!

  • Brandie @ HomeCookingMemories wrote:

    Ha, well, I’ll totally fess up. I’m on the fence about homemade vs canned. I’ve made homemade and I haven’t been blown away with what I’ve made. I know it seems kind of crazy to prefer something out of a can, but I’m still holding out until I can make the perfect cranberry sauce. And the canned ones have some very vivid memories for me from my childhood. This one here looks and sounds wonderful! I really love the idea of apples in my cranberry sauce. Maybe I’ve found the one?? 🙂

  • Jennifer @ Show Me the Yummy wrote:

    I grew up on the canned stuff, so that’s why I have such a strong hatred for it 😉 I PROMISE I’ll give the real stuff a try sometime!

  • Jamie | My Baking Addiction wrote:

    I love the addition of apples in this recipe and you seriously cannot beat the gorgeous color of homemade cranberry sauce!

  • marcie wrote:

    I have many family members that prefer jellied, canned cranberry sauce. Not for me! I look forward to fresh cranberry sauce, and this sounds right up my alleys with the apples, orange, and cinnamon!

    • Lori Lange wrote:

      I used to like the jellied kind sliced and added to turkey sandwiches, but after making homemade for so many years now… the other stuff really and truly tastes like metal to me!

  • Karen @ On the Banks of Salt Creek wrote:

    Can you believe my boys prefer the canned stuff???

    We are hosting Thanksgiving with my in-laws on our new farm this year and I asked my guys if they wanted me to make homemade cranberry sauce and they all said “No, we want the canned stuff”. It is something I inherited from my in-laws.

    • Lori Lange wrote:

      I’d make it anyways 😉