A trio of warm spices takes this holiday staple out of candy-sweet territory and into the world of robust holiday condiments. The sauce is equally delicious with roast turkey and roast pork, an easy way to top off your holiday protein for the rest of the season. Apples counter the tartness of the cranberries and help the sauce thicken. No fine dice on the apples here; the rustic chunky look of the two fruits is what makes the sauce beautiful and enticing. If you’re feeling extra generous, double the batch and spoon into small jars for guests to take home.
1 (12-oz.) pkg. fresh cranberries, divided
1/2 cup packed light brown sugar
2 1/2 tablespoons apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup chopped apple
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Est. added sugars 14g
How to Make It
Reserve 1/2 cup cranberries. Place the remaining cranberries and brown sugar in a saucepan over medium-low. Add apple cider, cinnamon, cloves, and nutmeg to cranberries and sugar in pan; cook 8 to 10 minutes, stirring occasionally.
Increase heat to medium-high. Stir in apple and vinegar. Cook 8 minutes. Stir in reserved cranberries, salt, and pepper.
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