My Homemade Cinnamon CranApple Sauce recipe is an easy and delicious alternative to cranberry sauce in a can.
We have an ongoing battle in our home during the holidays when it comes to cranberry sauce. My husband is a die-hard, must have it on the table, fan of the jellied cranberry sauce in a can. I just can’t look at it, y’all. I’ve tried and it’s appearance makes me cringe.
I attempted to lure him over to the dark side with my preference, a sauce made with cranberries and apples and enough cinnamon to have your home smelling oh, so delicious.
All set to test my theory that once we topped the Thanksgiving turkey with my glorious Homemade Cinnamon CranApple Sauce, he’d never again think about popping off the top of the metal can.
But then, my dad walked in with the turkey and a can of the dreaded cranberry sauce! So you know what happened to my Thanksgiving Day table- a showdown between the canned stuff and my homemade sauce.
To not hurt my feelings, my dad, my father in law, and my husband all topped their turkey with BOTH sauces declaring that my sauce was delicious, but the canned stuff was nostalgic and since it was there, there was no point in it going to waste. (sigh)
Never one to give in, I focused on using my sauce in a handful of recipes. Can your canned stuff transform a morning breakfast bread? No, no I don’t think it can.
- 3-4 apples, peeled, cored, chopped small
- 12 ounces cranberries, fresh or frozen
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 cup sugar
- 1/2 teaspoon salt
- 1 cup water
In a large saucepan over medium heat, bring ingredients to a boil, lower heat to simmer and cover. Cook 20-30 minutes, or until the apples can be easily mashed.
Remove from heat. Using a potato masher, mash the apples and cranberries until it is the consistency of jam. Allow to cool completely. Refrigerate unused sauce.
What about some CranApple Brie Bites perfect for all those holiday parties this season?
Exactly, that canned sauce doesn’t hold a candle.