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

Williams-Sonoma
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, 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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