Apple Orange Cranberry Sauce
This cranberry sauce has way more going on than the canned stuff - the apples add texture and the orange marmalade gives it a deeper flavor. I make this a day ahead since it tastes better after sitting overnight.
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.
Notes
Flavor improves after sitting overnight. Keeps refrigerated up to 5 days or frozen up to 3 months.
Did you make this recipe?Let me know how you liked it below!