Apple Cranberry Sauce

Dairy-Free  |  Published Nov 19, 2020  |  Updated Nov 19, 2020  |  By Tawnie

cranberry sauce in a bowl topped with orange zest

Basic cranberry sauce essentially contains cranberries, a liquid (usually water) and a sweetener but this apple cranberry sauce is nothing but basic!

Cranberry sauce is a low-maintenance side and will probably be the easiest thing you make for the Thanksgiving table in my opinion.

My mom has been making this cranberry sauce recipe for years now and it’s one of my favorite sides.

cranberries in a sauce pan

It’s a classic homemade cranberry sauce recipe but with a few secret ingredients that make it next level.

I love that this recipe is the perfect combination of sweet, tart and has a citrusy kick from the orange. I know you guys will love it too!

Ingredients you will need:

ingredients needed to make cranberry sauce
  • Cranberries: you can opt for fresh or frozen
  • Sugar: Any granulated white sugar
  • Orange Juice and Zest: freshly squeezed is best. If you purchase some make sure it is pulp free!
  • White Wine: Sauvignon Blanc or Chardonnay
  • Cinnamon or Cinnamon Stick: 1/4 tsp. ground cinnamon, if using
  • Granny Smith Apples: The sweetness of the apples perfectly the tart cranberries!
  • Fresh ginger: some fresh spicy ginger adds a subtle yet wonderful flavor.
  • Chili flakes (optional)
cranberry sauce in a bowl topped with orange zest

How to make cranberry Sauce

  1. In a medium sized saucepan over medium heat, combine the sugar, orange juice, white wine and cinnamon. Simmer for about 3-5 minutes, stirring occasionally, until the sugar dissolves.
  2. Add in the cranberries, diced apple, ginger and chili flakes (if using).
  3. Simmer the mixture uncovered for about 20-25 minutes, stirring occasionally. The cranberries will begin to pop/burst and break down. You’ll notice the sauce thicken and get syrupy.
  4. Remove from heat, stir in orange zest and allow to cool.

Ways to use up leftover cranberry sauce

Just about every year we have leftover cranberry sauce and I get excited because it can be used in so many ways! Here are some of my favorite ways to use it up:

  • Top on your pancakes or waffles.
  • Add to your morning yogurt bowl or stir into a steaming bowl of oatmeal.
  • Stir or top on your favorite overnight oats.
  • Add it to meatballs for a quick and easy appetizer.
  • Spread it on your grilled cheese or leftover turkey sandwich.
  • Dollop it on top of your favorite cheesecake or pound cake.
cranberry sauce in a bowl topped with orange zest

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

cranberry sauce in a bowl topped with orange zest
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Apple Cranberry Sauce

This Apple Cranberry Sauce is filled with fresh orange juice, fresh ginger, Granny Smith apples and a touch of cinnamon. Your guests will love this sauce! 
5 from 6 reviews
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10 servings
Calories: 114kcal

Ingredients

  • 1 cup white sugar
  • 1/2 cup Orange Juice fresh
  • 1/2 cup white wine such as Sauvignon Blanc or Chardonnay
  • 1 stick cinnamon or 1/4 tsp. ground cinnamon
  • 1 (12 oz.) package fresh cranberries (about 3 cups)
  • 2 Granny Smith apples, peeled and diced
  • 1 1/2 tsp. fresh ginger, minced
  • 1/8 tsp. red pepper chili flakes, optional
  • 1 Tbsp. orange zest

Instructions

  • In a medium sized saucepan over medium heat, combine the sugar, orange juice, white wine and cinnamon. Simmer for about 3-5 minutes, stirring occasionally, until the sugar dissolves.
  • Add in the cranberries, diced apple, ginger and chili flakes (if using).
  • Simmer the mixture uncovered for about 20-25 minutes, stirring occasionally. The cranberries will begin to pop/burst and break down. You'll notice the sauce thicken and get syrupy.
  • Remove from heat, stir in orange zest. Transfer to a shallow dish or bowl and allow to cool before serving. Remove cinnamon stick prior to serving. Can be made 2 days in advance.

Video

Notes

Store in the fridge in an air-tight container for 10-14 days. 
If you don’t like a chunky cranberry sauce, you can use a potato masher to smooth it out or even blitz in your blender until smooth.
Sauce thickens as it cools. 
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 72mg | Fiber: 1g | Sugar: 25g | Vitamin A: 51IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg

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24 Comments
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Taylor Eovacious
10 months ago

At what point do you recommend taking the cinnamon stick out? Or do you keep it in the whole time?

Beth
10 months ago

This looks amazing! I can’t wait to give this a try! My family is going to love this recipe!

Ipsa
10 months ago

This cranberry sauce looks so damn awesome.n really an easy quick recipe. I hv bookmarked this.

Nathan
10 months ago

I never would’ve thought to add ginger to cranberry sauce, but that sounds delicious! Can’t wait to give this a try 🙂

Angela
10 months ago

The addition of the apple pares so well. I have always done cranberry orange, but I love the addition of apple!

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