Cranberry Sauce

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

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I love cranberry sauce, and I usually make myself homemade cranberry sauce each Thanksgiving because the stuff from the can is wayyyyy too sweet for me. This year, I perfected my cranberry sauce.  It was so good that everyone skipped over the canned stuff, and spooned mine onto their plate. I had thought I had 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.

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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)
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On another 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).  Ive 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

Ingredients 

  • 1 bag of cranberries (12 ounces)
  • 1 large or 2 small apples
  • 1/2 teaspoon orange extract
  • 1/3-1/2  cup honey
  • 1/2 cup water

Directions

  1. Peel and cut the apples in a small dice.
  2. Add the cranberries, apples, honey, water, and orange extract in to a large pot.
  3. Cook over medium high heat for about 15-20 minutes until the cranberries have burst, the apples are tender, and the desired consistency is reached.

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

Published by

laurenthemiller

Baker, Farm Market Enthusiast, and Food Science/Culinary Science major at Drexel University

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