Our favorite Cranberry Sauce Recipe! Easy cranberry sauce flavored with apple cider, diced apple and maple syrup. Lightly spiced, mildly sweet and slightly tart – this is the perfect side dish for your Thanksgiving table.
Let’s get a head start on Thanksgiving! The holiday is much more enjoyable if we’re not doing everything the day of. Some dishes are just as tasty when made in advance… like cranberry sauce! I’ve already made it and stuck it in the freezer, and it’s waiting to be defrosted for the big day.
YOU MIGHT ALSO LIKE: RHUBARB SAUCE – BLUEBERRY SAUCE – PEAR SAUCE – APPLE CRANBERRY CRISP
Have you made homemade Cranberry Sauce before? It’s unbelievably easy. Making your own cranberry sauce allows you to control the quality of ingredients, the flavor and the sugar content.
This here is the best Cranberry Sauce recipe I have ever made. I come back to it year after year. You will LOVE the combination of tart cranberries and sweet apple cider.
Homemade Cranberry Sauce Recipe
- Fresh or Frozen Cranberries
- Granulated Sugar
- Maple Syrup (or swap for more granulated sugar)
- Diced Apple
- Apple Cider
- Cinnamon Stick
Combine the ingredients and simmer on the stovetop for 10-15 minutes. Allow most of the cranberries to burst, with some still left whole. Taste the sauce as it’s cooking and adjust the sweetness to suit your taste. Note: The sauce will thicken as it cools, so don’t be alarmed if it seems a little thin. Cool the cranberry sauce and it is ready to serve!
This cranberry sauce is mildly sweet and a bit tart. The chopped apple and fresh apple cider impart a delicious hint of apple flavor.
Can Cranberry Sauce Be Frozen?
YES! I always make my Cranberry Sauce in advance of the holidays. It freezes beautifully, and no one will know that it isn’t freshly made.
Once completely cool, place the cranberry sauce in a freezer safe container and freeze for up to two months. I typically thaw it in the fridge over a day or two.
What To Serve With Cranberry Sauce
- Thanksgiving Turkey
- Ham
- Roast Chicken
- Spread it on a turkey or ham sandwich
- Top oatmeal, yogurt, pancakes, waffles french toast or ice cream
- Put it in a smoothie
Use this recipe as a base and make it suit your tastes. You can sweeten it more, throw in some orange zest, increase the cinnamon, even stir in some chopped pecans. Whatever you like!
MORE THANKSGIVING FAVORITES:
- THE BEST SWEET POTATO CASSEROLE
- MAPLE PECAN PIE BARS
- CREAM CHEESE PUMPKIN PIE
- PUMPKIN CUPCAKES WITH MAPLE CREAM CHEESE FROSTING
- CHOCOLATE COCONUT PECAN PIE BARS
- CRANBERRY SALAD
- MAPLE PECAN PIE
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Apple Cider Cranberry Sauce
Ingredients
- Two 12-oz bags fresh cranberries
- 1/2 cup granulated sugar
- 1/2 cup pure maple syrup, (or replace with 1/2 cup additional granulated sugar)
- 1 small sweet apple (not granny smith), peeled and finely diced
- 3/4 cup apple cider, plus more, if needed
- 1 cinnamon stick
Instructions
- Place all ingredients in a saucepan and bring to a simmer. Simmer, stirring occasionally, for 10-15 minutes, until the sauce has thickened and the apples are tender. Taste it, if you'd like it sweeter add more sugar or maple syrup and cook a little longer.
- Remove the cinnamon stick. Cool slightly, then refrigerate. Once chilled the sauce will thicken up. If you'd like it thinner you can stir in additional apple cider (I usually add a couple tablespoons) to thin it out and increase the cider flavor.
Norma says
This sounds sooo good. But I’d like to can in a water bath. Do you have any insight on this process?
Celebrating Sweets says
Hi, Norma. I have never canned before, so I don’t have any insight on that. I have frozen this sauce successfully for up to 1 month. Enjoy!
Marketa says
I have done this and it’s very easy! Just put the closed jars into water bath, bring to 90C for 10-15 minutes depending on the size of jars. Done this way the sauce doesn’t need to be refrigerated and it will last up to a year. Once a jar is open, store in the refrigerator.
Amanda Wicke says
Mine turned out super bitter. Any advice?
Celebrating Sweets says
Did you taste it during step 1? That would be the time to add more sugar, so it can dissolve. If you’ve already cooled it you can try stirring in apple cider or maple syrup (not too much or you will thin it out). The tartness/bitterness of cranberries can vary, so it’s best to taste as you go. Also, make sure not to overcook it, a 10-15 minutes simmer should be all it needs.
Mac says
Love this recipe I add walnuts and it’s perfect.
Celebrating Sweets says
That sounds delicious! Thanks for stopping by. Happy holidays!
Megan Sischo says
I would like to put this in a mini bundt pan to make look a little fancier when serving. How would you recommend making this happen? Just add unflavored gelatin??
Celebrating Sweets says
This sauce is fairly thick, but not firm enough to hold its shape after being turned out of a bundt pan. You will definitely need to add something. I would guess gelatin should work. I’m not sure how much, you’ll just have to play around with it. Enjoy!
Sheree says
I used this recipe last year at Thanksgiving, loved it! Making again this year!
I’ve never liked the version with all the orange, so this was a delightful discovery and is now my go-to cranberry sauce recipe!
Allison says
I’m glad you enjoyed it. 🙂 Have a happy Thanksgiving!