Apple-Orange Cranberry Sauce

November 24, 2009 · 8 comments

in dairy-free,misc.

I’ve never really been a cranberry sauce person.  It wasn’t particularly common to have at our family Thanksgivings, and canned cranberry sauce is not my thing, anyway. On top of that, I’m not really a fruit-with-my-meat kinda gal, as you know.  Still, there are plenty of people who love cranberry chutneys and sauces, and I wanted to give a homemade version a try.  And, with hosting our first Thanksgiving,  this is the perfect time. (Not to mention that, thankfully, cranberry sauces can be made ahead so I don’t  have to think about it on the day-of.)

This sauce is really delicious. Would I personally eat it on my turkey? Eh, I don’t know. I’m still not a fruit/meat person.  But I would gladly take a few spoonfuls on the side.

I love the combination of the fruits in this.  It was just a tad too sweet for my tastes, although Tom thought it was perfect.  I might cut down the sugar by a couple tablespoons next time. It does call for a little more sugar than other cranberry sauces, but it also has to compensate for a tart apple added to the mix.   The amount of cinnamon and cloves was perfect. I’d definitely recommend this for your Thanksgiving table, if you  haven’t found a sauce you like yet!

Apple-Orange Cranberry Sauce

Makes about 3.5 cups

1/2 orange
1 tart apple (I used granny smith), peeled, cored & diced
3 cups (one 12-oz bag) fresh cranberries
1.25 cups (scant) sugar
1/2 tsp. cinnamon
1/4 tsp. cloves

Squeeze the juice from the orange and set aside.  Remove and discard the membrane from inside the orange rind and cut the rind into a small dice.  Put in a saucepan with 2 cups of water and boil for 1o minutes.  Drain.

Pick through the cranberries and discard any soft ones.  Add the cranberries, apple, orange rind, orange juice, sugar, cinnamon and cloves to a saucepan.  Bring to a boil and then reduce the heat to low. Cover the pan partially.  Simmer gently, stirring occasionally, until the sauce has thickened, the apple is tender and the cranberries have burst, 10-15 minutes (mine took more like 15-20 before the cranberries burst and the sauce thickened).

Transfer to a heat-proof bowl and cool for an hour before serving, or cover and refrigerate, bringing to room temp before serving.

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{ 8 comments… read them below or add one }

Stephanie November 24, 2009 at 12:12 pm

Sounds delicious and great for the holidays coming up. I love homemade so much more than the canned stuff.


Renea November 24, 2009 at 1:11 pm

This looks great! Although I must admit, I grew up with canned cranberry sauce and I can’t help but love it! I’d like to make my own sometime though.


Peter G November 24, 2009 at 1:17 pm

A lovely, “zesty” sauce Elly…I could easily spread it over my turkey in a nice sandwich (from the leftovers of course!).


Molly Jean November 24, 2009 at 2:20 pm

I’m not a cranberry fan either but this tangy version sounds tasty.


the secret supper November 24, 2009 at 4:44 pm

nice combination. I can imagine that with meat.


Bellini Valli November 25, 2009 at 9:41 am

I love it when cranberry sauce rises above the ordinary like this one does.


nina November 25, 2009 at 10:34 am

I like the crunchy texture of this sauce……I am not at all fond of the cranberry jelly idea!!!Happy Thanksgiving!!!


Kerstin November 25, 2009 at 1:54 pm

I thought I didn’t like cranberry sauce for the longest time, but it was only because we always had the canned kind and not homemade. Yours looks great!

Happy Thanksgiving and I hope you have fun hosting!


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