The Best Cinnamon Apple Cranberry Sauce
There are two recipes that I am always requested to make every Thanksgiving and Christmas. My family loves the semi-homemade peach cobbler I make using cake mix and the best cinnamon apple cranberry sauce that is gobbled up super fast. I’ve kept this cranberry sauce recipe in my secret recipe box for a while, but am sharing my super secret recipe with you today! I know many people rave about their cranberry sauce, but let me assure you that if you will be the talk of the party if you make this recipe for your next holiday gathering. I have even been requested to can this cinnamon apple cranberry sauce for holiday gifts!
For years I had refused to give this recipe out to anyone, including my own mother! I had even gone as far as making the sauce for people who had requested my recipe so that I wouldn’t have to give them the recipe. I know it’s a bit extreme, but I wanted to be the person with the best tasting cranberry sauce! I laugh about it now, but that’s how good the recipe is.
This cranberry sauce is super easy to make and can be made days ahead of your planned dinner. I will also add that it’s super convenient even when cranberries are out of season since you’ll use dried cranberries. Scrap the canned cranberry sauce and make the best cinnamon apple cranberry sauce your guests will ever taste!
Ingredients
- 2 1/4 cups cranberry juice
- 1 cup white granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1 six ounce bag of sweetened dried cranberries
- 2 peeled and diced gala apples
- 2 teaspoons cornstarch
Instructions
- Boil 2 cups of the cranberry juice with sugar, cinnamon, nutmeg, and the dried cranberries over medium heat.
- Cook cranberries for 5 minutes.
- Add the diced apples to the cranberry mixture and cook until apples are tender. (will be about 5 minutes)
- Add the remaining 1/4 cup cranberry juice and continue to cook for another minute.
- Remove 1/4 cup of the cranberry mixture sauce and place in a measuring cup. Mix in the cornstarch and continue to stir until all the cornstarch has been completely mixed in.
- Mix the cornstarch and juice mixture back into the cranberry sauce and cook another 5 minutes.
- Remove the sauce from heat and place in a bowl.
- Refrigerate at least 30 minutes to thicken the sauce then serve.
This recipe serves 8-12 people, but will reduce each year you make it. More and more will come up for seconds so be prepared to double the recipe the more times you make it. I have also served this cranberry sauce on top of cream cheese for a tasty appetizer dip. Add a couple of crackers or toasted pita chips for dipping. Enjoy!
Should you want to reduce the sugar content, feel free to substitute the sweetened dried cranberries for unsweetened dried cranberries, use sugar free cranberry juice, and reduce white sugar to 3/4 cup.
