Christmas time is fast approaching. It’s hard to believe it’s only a few weeks away. I spent most of my day trying out some different Holiday cookies to share – stay tuned in the coming weeks. Today I’m sharing a beautiful Apple Cranberry Sauce that is so easy to make, it’ll add zero stress to your Holiday dinner. You can even make this way ahead of time (like I just did) and keep it in the freezer until the day of.
What I love about this recipe is that it’s a slightly different take on your regular cranberry sauce. The mix of apple throughout adds a lovely subtle sweetness that helps balance out the tartness of the cranberries. Because of the added sweetness from the apple I find there isn’t any need for extra sweetener.
It’s a one pot kind of deal for this recipe – which I love. Simply add your water and spices to a pot and bring up to a boil. Then add in your cranberries and diced apple and simmer away! Cook times will vary depending on the consistency you prefer. I left mine simmering for roughly 20 minutes which allowed all the berries to burst and the apple to become nice and soft. If you’d like it a little chunkier, simply simmer for less time.
As I mentioned earlier, this is an easy dish to make ahead of time. Prepare the sauce and then either keep in the fridge for up to 4 days. If you’re making this further in advance, you can store in the freezer. Just remove the day of your dinner and leave to thaw in the fridge. It’ll be perfect for dinner time!
Apple Cranberry Sauce
- 1 cup water
- 1 package (340 g) cranberries (fresh or frozen)
- 1 cup diced and peeled apple (roughly 1 apple)
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- Prepare your apple. Peel and dice and set aside.
- In medium sauce pan or pot - combine water, salt, cinnamon and vanilla and bring to a boil over medium heat.
- Add in cranberries and apples and mix together.
- Reduce to simmer over low heat. Roughly 20 minutes or until the sauce reaches your desired consistency.
- Remove from heat and cool. Store in the fridge until ready to use (up to 4 days) or freeze if making ahead of time.