You’ve had cran-apple juice, so how about a cran-apple sauce? This Apple Cranberry Sauce is the perfect mixture of sweet and tart, accented with orange zest for another burst of flavor. This is a seriously thick, sticks-to-the-spoon sauce. Best of all, it’s just 4 ingredients!
People around the Thanksgiving table can be categorized one of two ways: team canned cranberry sauce and team fresh cranberry sauce. I fall resolutely into the latter. In my opinion, fresh cranberry sauce has so much more flavor, and it’s much more vibrant and fresh (duh) tasting.
This Apple Cranberry Sauce is no different. I start by grating a whole apple with a box grater. I used Honeycrisp, but any sweet apple will do. Pink Lady would be delicious, too! Apples and cranberries are a natural pair.
It goes into a saucepan with a package of fresh cranberries, the zest of one orange, and ⅔ cup of granulated sugar.
The result is the perfect combination of fresh, sweet, tart, and bright. Best of all, it can be made up to 3 days ahead so you don’t have to worry about it on Thanksgiving Day. I’d recommend letting it come to room temperature before serving.
This is the last recipe of my Thanksgiving recipe round-up. Here’s a look at the other recipes!
A salad would be a great addition to this menu. My mom makes this Church Lady Salad every year and it’s a hit!
Apple Cranberry Sauce
- 1 12 oz package cranberries
- 1 large honeycrisp apple peeled and grated on a box grater
- Zest of one orange
- ⅔ cup granulated sugar
- Combine all ingredients in a small saucepan and place over medium heat. Cook, stirring occasionally, until the cranberries burst and the sauce is thick, about 8–10 minutes.
- Let cool and refrigerate before serving. Can be make up to 3 days ahead.