Cranberry sauce is a holiday tradition for many as cooking up those plump berries until they pop is part of the joy. However, growing up my siblings and I took out cranberries straight out of the can. You know the type – pop and lid and plunk it out in one giant canned-shaped piece. You could slice it, but mashing it up was just as fun.
My sister still stocks up on the cranberry in the can as my three nephews will each devour a can on their own.
While I’m not opposed to the canned cranberries once and a while, the fresh cranberries cooked on the stove that fill my home with the sweet smell are often preferred now that I’m a bit more grown up. But I’m always looking for a twist on the recipe to make it just a bit different which is what I found this year from a fellow blogger.
Combine those sweet cranberries, tart apples and a dash of cinnamon and you’ll mix up this tasty creation.
- 5 cups fresh cranberries, washed and drained
- 3/4 cup apple cider
- 2 cups small-diced apples (about two medium apples)
- 1 1/2 cups tightly packed brown sugar
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
Combine all ingredients in a large pot. Bring to a boil and reduce heat to medium. Stir frequently and simmer for 15 minute or until apples and cranberries are soft and sauce is thickened. Cool before serving.