Apple Cranberry Sauce
Loaded with apples and fresh cranberries, this cranberry sauce is the perfect addition to any homecooked meal.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
- 1 apple* peeled, cored, small dice
- 12 ounces fresh cranberries
- orange rind 2x1 inch strip**
- 2 tablespoons water
- 1 cup granulated sugar
- pinch kosher salt
- 1 cinnamon stick
- 1 sprig rosemary
In a large saucepot over medium-low heat, add in the diced apple, fresh cranberries, orange rind, water, sugar, and salt. Stir constantly until sugar is dissolved.
Turn the heat to medium and add the cinnamon stick and the rosemary sprig. Simmer for 8 to 10 minutes until the cranberries burst and half of the liquid is absorbed. Remove the cinnamon, rosemary, and orange rind and discard.
Using the back of a spoon, crush the cranberries to form your desired consistency. Let cool completely, serve warm or refrigerate and serve cold.
*I prefer Honeycrisp, but any baking apple variety will do.
**I use a vegetable peeler for this step.
Calories: 129kcal | Carbohydrates: 33g | Sodium: 1mg | Potassium: 60mg | Fiber: 2g | Sugar: 29g | Vitamin A: 40IU | Vitamin C: 6.7mg | Calcium: 9mg | Iron: 0.2mg