Ingredients (~8 servings)
- 1 1/2 cups cranberry juice cocktail
- 1/3 to 3/4 cup granulated sugar
- 9 oz fresh cranberries, rinsed and drained
- 1/3 cup dried sweetened cranberries (craisins)
- 1 large Fuji apple, peeled, cored, and cut into 1/3 to 1/2-inch dice (~1 cup)
- 2 Tbsp sweet orange marmalade
- 1 1/2 Tbsp fresh orange juice
- 1 1/2 tsp finely grated orange zest
- 1/2 tsp ground cinnamon
- Pinch of ground cloves
- 1 Tbsp Grand Marnier or Cointreau (optional)
Reduce the Cranberry Juice to Concentrate the Flavor
Bring the cranberry juice cocktail to a boil in a heavy saucepan over medium-high heat.
Simmer for ~12-15 minutes until the juice reduces to about 3/4 cup.
Stir in the sugar until dissolved – start with 1/3 cup and add more if you want it sweeter.
Add the Fruit and Cook Until the Cranberries Pop
Add the fresh cranberries, dried cranberries, and diced apple to the saucepan; stir to combine.
Bring the mixture back to a boil, then reduce heat to maintain a steady simmer.
Cook for ~10 minutes, stirring frequently, until the apples are tender and most of the cranberries “pop.”
As the cranberries burst, gently mash some but not all of them with the back of your spoon – you want some texture left.
Remove from heat.
Stir in the Orange Components and Chill
Stir in the orange marmalade, orange juice, orange zest, cinnamon, cloves, and orange liqueur if using.
Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled.
Preferably let it sit overnight – the flavors really come together after sitting.
Serve chilled or at room temperature.
This sauce keeps in the fridge for up to 5 days in an airtight container; take it out ~10 minutes before serving if you want it at room temperature. You can also freeze it for up to 3 months.
Apple Orange Cranberry Sauce
Ingredients
Ingredients (~8 servings)
- 1 1/2 cups cranberry juice cocktail
- 1/3 to 3/4 cup granulated sugar
- 9 oz fresh cranberries rinsed and drained
- 1/3 cup dried sweetened cranberries craisins
- 1 large Fuji apple ~1 cup, peeled, cored, and cut into 1/3 to 1/2-inch dice
- 2 Tbsp sweet orange marmalade
- 1 1/2 Tbsp fresh orange juice
- 1 1/2 tsp finely grated orange zest
- 1/2 tsp ground cinnamon
- Pinch ground cloves
- 1 Tbsp Grand Marnier or Cointreau optional
Instructions
- Bring cranberry juice to a boil in a heavy saucepan over medium-high heat.
- Simmer 12-15 minutes until reduced to 3/4 cup.
- Stir in sugar until dissolved, starting with 1/3 cup and adding more to taste.
- Add fresh cranberries, dried cranberries, and diced apple.
- Return to a boil, then reduce heat and simmer 10 minutes, stirring frequently, until apples are tender and cranberries pop.
- Gently mash some cranberries with the back of a spoon, leaving some whole for texture.
- Remove from heat and stir in marmalade, orange juice, orange zest, cinnamon, cloves, and orange liqueur if using.
- Transfer to a bowl, cover, and refrigerate until chilled.
- Serve chilled or at room temperature.
