Cranberry sauce is one of those dishes that can easily get overlooked at your Thanksgiving table. It makes the perfect accompaniment to turkey, but doesn’t shine much on its own. Cranberries are naturally very tart, so I like to add a sweetener like maple syrup or agave to brighten up the flavors a bit. I cooked the cranberries down with freshly squeezed orange juice, and added diced apples and cinnamon to boost the flavors. Go with your favorite variety of apple. I used a Fuji apple this time, and I thought it provided the right amount of sweetness compared to the cranberries. Fuji also holds up its shape nicely in the sauce. The final result makes a thick, classic cranberry sauce with a slightly fruity twist.
And the best part about cranberry sauce? You can make it a day (or two) ahead of time and the flavors will only deepen.
Heat up a saucepan with some freshly squeezed orange juice, a little water, and brown sugar. Stir until the sugar has dissolved, about 2 minutes.
Add the cranberries and bring to a low boil.
The cranberries will start to pop open, and that’s when you can add in the apples, maple syrup and cinnamon. I like to add 1/4 cup of maple syrup and then taste test for sweetness. If you want to add more, add a tablespoon at a time. Let the mixture cool to room temp before chilling in the fridge.
Use up the apple cranberry sauce within 2 weeks.