Apple Orange Cranberry Sauce
A make-ahead Apple-Orange Cranberry Sauce that’s bursting with fresh flavors! This twist on a classic combines cranberries, Fuji apples, orange, and a hint of warm spices for sweet-tart side. Great with roasted turkey, chicken, or pork, charcuterie boards, and even spread onto sandwiches the day after Thanksgiving.
Servings: 12 servings (1/4 cup each)
Ingredients
- 2 cups cranberry juice cocktail (see note below)
- ½ to 1 cup granulated sugar (see note below)
- 12 ounces fresh cranberries , rinsed and drained
- ½ cup dried sweetened cranberries , "craisins" (2 ounces)
- 1 large Fuji apple , peeled, cored, and cut into 1/3 to 1/2-inch dice (about 1-1/2 cups)
- 3 tablespoons sweet orange marmalade (such as Smucker's)
- 2 tablespoons fresh orange juice
- 2 teaspoons finely grated orange zest
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 1-2 tablespoons Grand Marnier or Cointreau (optional, see note below)
Instructions
- Bring cranberry juice cocktail to a boil in a heavy saucepan over medium-high heat. Simmer for 15-20 minutes until the juice is reduced to 1 cup. Stir in the sugar until dissolved.
- Add fresh and dried cranberries and diced apple to the saucepan, stirring to combine. Bring the mixture back to a boil, and then reduce heat to maintain a steady simmer. Cook about 10 minutes, stirring frequently, until apples are tender and most of the cranberries "pop." As the cranberries burst, I like to gently mash some, but not all of them, with the back of my spoon. Remove from heat.
- Stir in orange marmalade, juice, zest, cinnamon, cloves, and orange liqueur (if using). Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled (preferably, overnight) to let the flavors meld. Serve chilled or at room temperature.
- This sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator (take it out 10 minutes before serving). You can also freeze it for up to 3 months, moving it to the fridge to defrost the night before serving.
Notes
Note from Amanda About Cranberry Juice and Sugar: When I originally published this recipe on Striped Spatula in 2014, it called for 1 cup of frozen cranberry juice cocktail concentrate, defrosted, with 1/3 cup of granulated sugar. Unfortunately, it has become difficult for many, myself included, to source the frozen concentrate, so I've reworked the recipe with boiled cranberry juice cocktail.
In making this change, I found that 1/3 cup sugar no longer added enough sweetness to the sauce, so I made 3 additional test batches ranging from 1/2 to 1 cup of sugar. My taste testers didn't think that any of the batches were "bad," but the ones they liked best ranged by their personal sweetness preferences. I've decided to provide a range so you can customize the recipe to your taste. If you like your cranberry sauce on the tarter side, I recommend using 1/2 cup sugar. For a more moderate sweetness, use 3/4 cup sugar. For a sweet-tart cranberry sauce that leans sweeter, use 1 cup sugar.
If you're still able to source the frozen concentrate and want to make the original recipe, simply bring 1 cup of defrosted concentrate and 1/3 cup sugar to a boil over medium-high heat and proceed from Step 2 above, adding the cranberries and apples.
As I noted in 2014, you can also make this recipe with water instead of cranberry juice, using 1 cup of water with 3/4 to 1 cup granulated sugar, depending on how sweet you like your cranberry sauce.
Orange Liqueur: Since the liqueur is added after the sauce is simmered, it will not evaporate, making it unsuitable for children or anyone unable to consume alcohol. Grand Marnier will add a slightly sweeter flavor than Cointreau.
Inspired by Bon Appétit's Triple Berry Cranberry Sauce, 1993.
Nutrition
Serving: 0.25cup | Calories: 115kcal | Carbohydrates: 29g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.03g | Sodium: 4mg | Potassium: 38mg | Fiber: 1g | Sugar: 27g | Vitamin A: 24IU | Vitamin C: 21mg | Calcium: 7mg | Iron: 0.1mg
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