The holidays just wouldn’t be the same without cranberry sauce.
When we started taking notice of all the cranberry sauce recipes that used highly processed canned cranberry jelly or LOADS of sugar, we thought we may have to give up cranberry sauce completely. Before throwing in the towel, we decided to try something new and came up with this recipe! After it was created, we officially decided cranberry sauce isn’t just for the holidays.
The tangy yet sweet flavor adds the perfect sophisticated flare to so many meals: toasted turkey panini perhaps, a glaze for meat or filling for pastries. Serving up an appetizer? This sauce makes a great addition to any charcuterie board! It also makes the perfect topping for cottage cheese, desserts and turkey burgers. The best part is it can be prepped in advance, so if you’re serving it alongside your holiday spread, there’s no need to stress.
Fresh Apple Cranberry Sauce
Begin by zesting the orange. You can use a fine cheese grater or a mircoplane rasp. When zesting, be sure not to include any of the white pith because it's quite bitter.
In a medium-large pot, combine the orange juice, water and honey. Bring to a boil.
Add the cranberries, orange zest and pinch of salt. Reduce heat to a low boil.
Boil until most of the cranberries burst open and sauce thickens, about 10-20 minutes.
Remove the sauce from the heat and allow to cool completely.
Once cooled, add diced apple to sauce, stir until combined.
Refrigerate until ready to use, at least 2-4 hours recommended.
Once sauce has cooled and apples are added, transfer sauce into mason jars. Tightly seal and place jars in freezer. Defrost overnight in the fridge and enjoy when thawed!
Re-Invent Your Leftovers:
Cottage cheese topped with leftover sauce (breakfast).
Grilled pork chops topped with cranberry sauce.
Grilled turkey burgers topped with goat cheese and cranberry sauce.
Cranberry swirled cheesecake (or top plain cheesecake with sauce).