An alternative to the classic canned cranberry sauce, this recipe for homemade Whole Fruit Cranberry Sauce starts with real ingredients. Cranberries, apples, and orange zest are simmered into a thick, flavorful sauce perfect for slathering on turkey or cornbread.
- 3 c fresh cranberries (about one 12-oz bag)
- 1 granny smith apple
- zest of 1 orange
- 1 ¼ c sugar
- 1 tbs orange juice (about 1/3–1/2 of an orange)
- ¼ c water
- ¾ tbs cinnamon
- ½ tsp nutmeg
- PREP FRUIT: Rinse and pick over cranberries, discard any that are overly mushy and pick off any remaining stems by hand. Peel, core, and dice a granny smith apple into small ¼” cubes. Peel the zest off of the orange using a vegetable peeler, lay the strips all together and julienne them finely. Finally run a knife through the julienned pieces until finely minced.
- SIMMER INGREDIENTS: Add fruit and all remaining ingredients to a medium-sized lidded sauce pot, stir, and bring to a boil. Turn down heat, cover, and simmer for 15 minutes stirring once halfway through cooking. Give it a final stir before transferring to a glass dish while still warm and easy to pour. Allow to cool before sealing with a tightly fitting lid and storing in the fridge. It will thicken up a lot as it cools.
- Serving Size: 1/2 cup