Here’s a new variety to try for the holidays this year: Apple Cinnamon Cranberry Sauce
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!
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!”
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!
If you happen to be following the Weight Watchers WW plan, you will find a link to the WW Points on the recipe card below.
Apple Cinnamon Cranberry Sauce
- One 12 ounce bag (about 3 cups) cranberries
- 1 large Granny Smith apple, peeled and diced
- 1 cup freshly squeezed orange juice
- ¾ cup granulated white sugar
- 1 teaspoon grated ginger
- ⅛ teaspoon ground cinnamon
- 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.
- Transfer to a bowl, cover and refrigerate until ready to serve.
Here are a few more cranberry sauce recipes you might enjoy: