Cranberry Sauce

A cranberry sauce so good, and so simple, you will want to make it post Thanksgiving too … at least I did!


I love cranberry sauce, and I usually make myself homemade cranberry sauce each Thanksgiving because the stuff from the can is way to sweet for me. This year, I think I perfected my cranberry sauce.  It was so good that most everyone skipped over the canned stuff, and spooned this sauce onto their plate. I originally thought that I made too much, but it was all gone by the end of the night!

The secret ingredient in this sauce is the apple.  The apples mellow out the tartness of the cranberries. It breaks down when you cook the sauce, so they are almost unnoticeable.  The sweetener in this sauce is honey which adds to the overall flavor and mild sweetness.

A not-so-pretty picture of the finished product.  Can you tell someone just took a big spoonful for their leftover turkey sandwich? (I’m looking at you, Dad)
On a side note- this is a homemade chai spice mix that I brought back to school with me.  I have been using it non-stop since I made it yesterday (1/2 recipe from the Minimalist Baker).  I’ve put it on sweet potatoes, yogurt, and a chai latte! Soon I will experiment with my own spices to make it exactly how I like it.  For now, this mix is the best!

Cranberry Sauce

Prep Time 5 minutes
Cook Time 15 minutes
Servings 8


  • 12 ounces cranberries
  • 1 or 2 apples
  • 1 teaspoon orange zest
  • 1/3-1/2 cup honey adjust depending on how sweet you would like your sauce
  • 1/2 cup water


  1. Peel and cut the apples in small 1/4 inch cubes

  2. Add the cranberries, apples, honey, water, and orange extract into a large pot

  3. cook over medium high heat for about 15-20 minutes until the creanberries have burst and the apples are tender.

Cranberry sauce can be used for more than just Thanksgiving dinner.  Spoon it over yogurt, oatmeal, or add it into muffins. Enjoy!

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