Apple Cranberry Sauce

Apple cranberry sauce made with canned whole berry cranberry sauce, sauteed apples, and warm spices. A quick stovetop side for turkey, pork, and holiday dinners.

Course condiment, Side Dish

Cuisine American

Keyword apple cranberry sauce, canned cranberry sauce, cranberry apple sauce, cranberry sauce with apples, Thanksgiving cranberry sauce

Prep Time 5

Cook Time 11

Total Time 16

Servings

Calories 110kcal

Author Elizabeth Rodriguez

Ingredients

2 Small Apples about 1¼ to 1½ cups, peeled, cored, and diced small, about ¼ to ½ inch (we used Fuji apples)
2 teaspoons Butter
½ teaspoon Ground Cinnamon
¼ teaspoon Ginger Powder
¼ teaspoon Allspice
Pinch Salt
1 (14 ounce) can Whole Berry Cranberry Sauce removed from the can and stirred
2 to 3 tablespoons Apple Cider Apple Juice, or Water
Fresh Rosemary optional, for garnish

Instructions

Melt the butter in a saucepan over medium heat. Add the apples and cook for 5 minutes, stirring frequently.
Stir in the ground cinnamon, ginger powder, allspice, and salt.
Add the cranberry sauce and apple cider (or apple juice or water), and stir well to combine.
When it comes to a simmer, lower the heat to medium-low, cover, and simmer for 5 to 6 minutes. Stir occasionally and adjust the heat as needed to keep it at a gentle simmer.
Let the sauce cool, stirring gently and occasionally to let the steam escape. Transfer to a container and chill to let it set.
Serve at room temperature or chilled. Garnish with a small rosemary sprig, if desired.

Notes

Apples: If using large apples, use about 1 to 1½ cups.

Make ahead: Chill until set before serving. It keeps in an airtight container in the refrigerator for 7 to 10 days.

Freezing: Freeze in freezer containers for 1 to 2 months, leaving 1 to 2 inches of space at the top to allow for expansion. Thaw overnight in the refrigerator and stir before serving.

Nutrition