This apple cranberry sauce calls for apples, fresh cranberries, sugar, and lemon and results in a zingy, chunky side dish that will take you all the way through the holiday season.
A bit more rustic than the traditional cranberry sauce, this quick apple cranberry sauce is sweet but retains a nice tartness. It’s also quite lovely on buttered toast the following morning.–Karen Mordechai
Easy Apple Cranberry Sauce
- Quick Glance
- 15 M
- 30 M
- Serves 6 to 10
- 1/2 lemon, preferably organic, seeds removed, peel and underlying fruit cut into very small dice
- 2 cups cold water
- 1 apple (any variety), peeled, cored, and cut into very small dice
- 3 cups fresh cranberries
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1. Combine the diced lemon, water, apple, cranberries, sugar, and cinnamon in a saucepan and bring to a boil over high heat. Reduce the heat to low and partially cover the pan. Simmer gently, stirring occasionally, until the cranberries have burst and the sauce is thickened to your desired consistency, 10 to 20 minutes. (It outta be done at about 15 minutes.)
- 2. Let cool to room temperature before serving or cover and refrigerate for up to 3 days.