This homemade Apple Cranberry Sauce Recipe is EASY and the addition of apples makes it a little sweeter than the traditional relish. Our unique recipe can be made a couple days ahead of time and will quickly become your new family favorite!
I love how the beautiful ruby red color of homemade cranberry sauce sparkles. And every year I have tried a new recipe, trying to get the perfect balance of flavors. This year, with this Cranberry Apple Sauce, "by Jove, I think I've got it!"
The sweetness of the apples counteracts the tartness of the cranberries. The apples also give the sauce a lovely smooth consistency.
The Gr8-est thing about homemade cranberry sauce is it is one of the dishes you can make up to 3 days in advance. Try this at your next holiday dinner with our Turkey on the Grill.
How to Make Homemade Cranberry Sauce
It really super easy. For this recipe you saute the onions in a saucepan. Then add the rest of the ingredients.
Bring the mixture to a boil then turn it down to a low boil and cook until the berries have popped and the apples are softened. This should take less than 15 minutes.
Then puree part or all of the mixture, depending on how smooth or chunky your family likes it.
You can do this in a blender or use an immersion blender. I love my immersion blender for soups and other hot items. You don't have to be pouring hot liquid back and forth and the clean-up is easier than a blender!
What Can You Serve with this?
Cranberry Sauce is traditionally served as part of a turkey dinner at the holidays. But since this recipe is more like a fruit relish, it is also more versatile. Serve this with:
- Roast Turkey
- Roast Pork
- Butterflied Leg of Lamb
- Stuffed Pork Chops
- Squash Stuffed with Wild Rice - for a vegetarian meal!
- Pork Tenderloin
- Roast Chicken
You will not believe the ingredients...try this, your family is sure to love it!
- 1 Tablespoon olive oil
- ½ cup finely chopped onion - about ½ medium onion
- 1 cup sugar
- ½ to ¾ cup water
- ½ cup port wine
- ¼ teaspoon ground ginger
- 1 large Granny Smith apple, peeled, cored and chopped (about 1 cup of chopped apple)
- 1 12- ounce bag fresh cranberries
- Heat oil in medium saucepan over medium heat.
- Add onion and sauté until translucent, about 5 minutes.
- Add sugar, ½ cup water, port wine, ground ginger, apples and cranberries. Stir to combine well.
- Liquid should come just to the top of the fruit. Add more if necessary. The water should not come up over the fruit. Press gently on the top of the fruit and if there is a little give, then you have enough water.
- Raise the heat to medium-high and bring to a boil.
- Cook for 12-14 minutes at a gentle boil, stirring occasionally.
- Berries should all be popped and apples softened.
- Purée about one-half of the mixture using an immersion blender or regular blender. (Purée more if your family prefers less chunky.)
- Combine the chunky mixture and the puréed mixture.
- Cool in pan for about an hour.
- Put in a decorative serving bowl, cover tightly and refrigerate. (If you place plastic wrap directly on the surface of the mixture a skin will not form.)