The perfect balance of sweet, tart, and tangy in a cranberry sauce. Perfect for your Thanksgiving table or put on a turkey sandwich.
1, 12 oz bag of cranberries
1 large apple, peeled, core removed and chopped small* see note
1 orange’s juice and zest
1 lemon’s juice and zest
1 lime’s juice and zest
1 cup of water
1 3/4 cup sugar
Rinse the cranberries and remove any brown or shriveled ones.
Place the cranberries, water, and sugar in a medium sauce pan. Over medium heat, cook the cranberries for about 7-10 minutes, until the cranberries start to pop/skin starts to peel.
Add the apple and juice and zest of the citrus and continue cooking another 20-23 minutes till the apple is soft and the sauce begins to thicken.
Remove from heat and let cool completely in the pan. It will thicken more as it cools.
Refrigerate in an airtight container once it gets to room temperature.
Can be made even up to 5-6 days ahead of time.
You can use whatever kind of apple you like best. Granny smith is a good option.
Makes about 4 cups.
Keywords: cranberry sauce, citrus, thanksgiving, cranberry, side