Spiced Cranberry Sauce with Apple and Orange

Orange cranberry sauce
James Baigrie/Photodisc/Getty Images
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 adds 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.