Let’s just go ahead and admit it… There is some small part of us that still missed the cranberry “jelly” that comes in a can that we used to eat for Thanksgiving with our Turkey. You know the stuff with the ridges that we would finely slice into thin disks, cutting along those indentions. LET IT GO! That stuff is so tasty because it is practically flavored sugar! There is no similence to the real cranberries that come from farms.
Cranberries have such an amazing flavor. Unfortunately most sauces are so sweet that they completely lose their tartness. In my opinion, it’s the tartiness that gives them such great appeal. This recipe takes away all of the added sugar by only using natural sugar straight from additional fruit. It’s extremely flavorful and goes great with ham and turkey! Enjoy!
The Good Stuff:
- 1 pint fresh cranberries
- 3 small apples, peeled, cored & diced
- 1 orange
- 1 cinnamon stick
The How To:
- Rinse the cranberries and sift out the bad ones.
- Zest the orange. I highly recommend using a proper zester in order to get the zest and only the zest. You don’t want the pith (the white part between the skin and the meat) because it is very bitter.
- Dump cranberries, diced apples, the juice from the orange as well as all the zest and the cinnamon stick in a pan over medium heat. Bring to boil.
- Once at a boil, cover and turn down to a simmer. Simmer for about 5-7 minutes until all the cranberries are popped.
- Lightly mash and stir the sauce, then cool before serving.
This is an easy dish to make a day ahead of time!