Spiced Cran-Apple Sauce

What's a roasted turkey without cranberry sauce? I personally love cranberries, just not the jelled stuff with the ridges from the can on the sides. I like whole-berry cranberry sauce, but it's a bit one-dimensional because there's no spices. I also love orange and cranberry together, so I wanted to make my own version with oranges. It's so easy to make your own! Most recipes call for a lot of sugar, but to cup back on using granulated sugar, I used chopped apple, apple cider, and agave nectar. Honey or maple syrup are also great options instead of the agave nectar. This is not the super sweet type of canned cranberry sauce, so it may take a bit of getting used to, but I really liked it. Plus all the bubbling spices fill the house with holiday fragrance.

Spiced Cran-Apple Sauce
Printable Recipe

12 oz fresh or frozen cranberries
1 large or 2 medium sweet cooking apples, such as Rome Beauty or McIntosh, peeled, cored, and finely chopped
This looks like tomato sauce, but I promise it's cranberries
1 cup apple cider
peel of half an orange, removed with a vegetable peeler
5 whole cloves
2 green cardamom pods, lightly cracked open
1 5-inch long piece of cinnamon stick
1/3 cup light agave nectar

1. In a medium saucepan over medium heat, add the berries, apple, and cider and bring to a simmer.
2. Stick the cloves into the orange peel.
3. Once the berries start to pop open, submerge the orange peel, cardamom, and cinnamon. Lower the heat to medium low and allow the sauce to cook until all the berries are popped and the apple is completely soft, about 15-20 minutes.
4. Stir in the agave nectar and remove the sauce from heat. Once it has completely cooled, chill in the refrigerator. Remove the spices and orange peel before serving.

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