Spiced Cranberry Sauce With Apple and Orange

Making cranberry sauce on stovetop

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Ratings (5)
  • Total: 20 mins
  • Prep: 5 mins
  • Cook: 15 mins
  • Yield: 1 jar (16 servings)
Nutritional Guidelines (per serving)
58 Calories
0g Fat
15g Carbs
0g Protein
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Nutrition Facts
Servings: 1 jar (16 servings)
Amount per serving
Calories 58
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 15g 6%
Dietary Fiber 2g 6%
Protein 0g
Calcium 24mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cranberry sauce is a holiday staple. It has less sugar than most cranberry sauce recipes, so the natural tartness of the cranberries comes through. A light touch of apple, orange, and spices add depth to the flavor.

Don't wait until you're serving turkey to dig into this festive sauce—it's also good with pork or simple roasted root vegetables.

Ingredients

  • 12 ounces whole cranberries (fresh or frozen)
  • 3/4 cup water
  • 3/4 cup sugar (granulated)
  • 1/2 orange (seeded and cut into small, thin slivers; leave the peel on)
  • 1/2 apple (cored and cut into small, thin slivers; use a firm, crisp variety such as Granny Smith or Honeycrisp)
  • 1 cinnamon stick
  • 6 whole allspice berries

Steps to Make It

  1. Put the cranberries, water, sugar, orange, and apple into a large pot over high heat.

  2. Tie the cinnamon stick, allspice, and cloves up in cheesecloth, or put in a muslin spice bag. Add to the pot with the other ingredients.

  3. Boil over high heat, stirring often. The cranberries will begin to pop open, making a sound almost like popcorn popping. When almost all of the cranberries have popped, turn off the heat.

  4. If you are going to eat the cranberry sauce within a week, simply transfer it to a heatproof container, cover, and refrigerate.
    For longer storage (1 year) at room temperature, ladle the cranberry sauce into sterilized 1/2-pint jars leaving 1/2-inch head space. Screw on canning lids. Process in a boiling water bath for 5 minutes (adjust the canning time if you live at a high altitude).
    With either method, the cranberry sauce will thicken and gel as it cools, so don't worry if it still seems liquid when you first turn off the heat.