Tart cranapple sauce

Growing up, Thanksgiving at our house meant the only acceptable way to serve cranberry sauce was from a can. You know the one. That gelatinous mold of cranberries sweetened with enough sugar to overtake the turkey’s tryptophan side-effects. As I got older, and experienced different variations on cranberries (cranberry salad, cranberry molds, cranberry chutney, you name it), I preferred the tarter stuff to the usual super sweet from my youth.

This is not your “cranberry stuff from a can,” as it’s not super sweet, but it plays up the tartness of the cranberries. It’s fresh, delicious, and perfect with that tender piece of turkey.

12 ounces (340 g) fresh cranberries, picked over for mushed ones
2 apples, peeled and sliced into small bites
~ zest of 1 lemon
~ zest of 1 orange
¾ cup (180 mL) fresh squeezed orange juice
¼ cup (60 mL) water
¼ cup (60 mL) honey, more or less to taste
1 cinnamon stick

1. Place all ingredients in a medium saucepan, and while stirring, bring to boil.
2. Reduce heat to a simmer and allow to simmer for 10–15 minutes or until the sauce thickens some. Remove cinnamon stick.
3. Refrigerate sauce until ready to serve. As it cools it will thicken some. Serve cold!

Variations—Some folks like nuts and celery added to their cranberry sauce. Whatever makes you happy! Omit the honey if you prefer.

Plan Ahead—Making this sauce a day or two ahead of time will make your Thanksgiving preparations that much easier!

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Tart cranapple sauce cooks fresh cranberries and apples in orange juice and honey until the berries burst and the pot thickens - nothing like the gelatinous can. It plays up cranberry tartness instead of burying it in sugar. Make it two days ahead and Thanksgiving gets easier.

Pro Tips

• Pick the cranberries over and toss any mushed ones; soft berries cloud the sauce and add off flavors.
• Simmer only 10-15 minutes until it thickens slightly - it sets further as it cools in the fridge.
• Taste and adjust the honey at the end; the recipe offers more or less to taste, or none at all.
• Lemon and orange zest stirred in at the end brighten the whole pot.

Frequently Asked Questions

Is it sweet like canned cranberry sauce?

No - it is deliberately tart and fresh, playing up the cranberries rather than masking them.

Can I make it ahead?

Yes - the plan-ahead note recommends one or two days ahead for easier holiday prep.

What can I add to it?

Nuts and celery are the variations some folks like, and the honey can be omitted entirely.

Recipe Card

Stav Kogan

Tart cranapple sauce

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• 12 oz (340 g) fresh cranberries, picked over for mushed ones
• 2 apples, peeled and sliced into small bites
• ¾ cup (180 mL) fresh squeezed orange juice
• ¼ cup (60 mL) water
• ¼ cup (60 mL) honey, more or less to taste
• 1 cinnamon stick

Method

 

1. Place all ingredients in a medium saucepan, and while stirring, bring to boil.
2. Reduce heat to a simmer and allow to simmer for 10–15 minutes or until the sauce thickens some.
3. Remove cinnamon stick.
4. Refrigerate sauce until ready to serve. As it cools it will thicken some.
5. Serve cold!

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