Skip the can and make your own healthy and delicious spiced apple Cranberry Sauce in no time! Made with freshly grated ginger, chopped apples, and juicy cranberries – simply mix, simmer and enjoy!
You have to make your own homemade cranberry sauce. It just has to be done.
No judgements if you like the canned stuff at the grocery store! I get it. Not everyone feels comfortable or capable in the kitchen. There are a lot of things going on, a lot of people to please, and lot of dishes to juggle.
And hey, maybe you just really like it – that’s cool. It’s got a fun, jiggly texture and you know it will be alright with minimal work.
However – If there is even the slightest chance that you’ve got the time or real estate for just one more pot on your stove top this Thanksgiving, you just have to do it.
Spiced Apple Cranberry Sauce
As far as Thanksgiving recipes go – homemade cranberry sauce is one of the most simple and straight forward recipes you can prepare for your holiday table.
In between finishing up other loose ends this cranberry sauce is easy enough to pull together with a pinch of this and a splash of that.
The process can be broken down into 3 basic steps and the prep takes no time at all.
- Combine all the ingredients together in a sauce pot.
- Cook over a medium-high heat until the cranberries pop then simmer over a low heat.
- Cool and store until ready to use.
More must make Thanksgiving recipes for your holiday dinner:
- Paleo Sweet Potato Casserole (Vegan Option)
- Vegan Mashed Potatoes (without milk)
- Gluten Free Cornbread
- Herby Gluten Free Vegan Biscuits
- Honey Roasted Parsnips
- More Healthy Gluten Free Thanksgiving Recipes
- Mashed Potato Biscuits
- 3 cups (12 oz) fresh cranberries, washed
- 1/2 cup (120 ml) water
- 1/2 cup (170g) honey or maple syrup (160 g)
- 1 tablespoon freshly grated ginger
- 1 teaspoon ground cinnamon
- 1 apple, peeled, cored and diced
- zest from one orange
- Combine all the ingredients together in a medium-sized pot. Bring to a boil and then reduce the temperature down to a medium-low and let simmer.
- Let cook, stirring often, about 10 minutes until the cranberries have broken down.
- Remove from heat and let cool to room temperature, then transfer to an airtight container to keep in the fridge. Keep in mind that the sauce will thicken up as it cools.
- Keep leftover sauce in the fridge for up to 2 weeks or frozen up to 6 months.