Apple cranberry sauce is the easiest, low sugar alternative to pre-made cranberry sauce. Sweetened with a little maple syrup and amped up with spices, it’s a bit like a chutney, but without the acidic element.
We’re moving tomorrow so I’ve been packing all day and putting furniture together at the house. Busy, busy. Especially busy because it’s Christmas in a few days and I’m trying to throw gifts together too. So today’s post and tomorrow’s will be short and sweet.
Today’s recipe is an apple cranberry sauce that’s great as a substitute for plain cranberry sauce, on top of oatmeal, or just to eat plain. See that bowl full in the photo? I ate all of it right after I finished taking pictures. Yum. You need very little sweetener because of the apples, and the spices make it interesting.
In lieu of a long post, check out this hoarfrost! This was taken from the front door. It’s been warm and foggy, so hoarfrost galore! I always feel like I’m in an enchanted place when the trees are coated in ice.
- 3 large apples*
- 2 cups fresh cranberries
- 3 tablespoons maple syrup or honey
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- Tiny pinch cayenne*
- 1 teaspoon coconut oil
- Peel, core and chop the apples. Add the apples, cranberries, honey, lemon juice, vanilla, cinnamon, and cayenne to a medium sauce pot.
- Cook over low-medium heat for 10-15 minutes or until it reaches your desired consistency. I like my apples with a little bite so I do 10 minutes. Remove from the heat and stir in the coconut oil.
1. I used a royal gala, a honey crisp, and a braeburn. A mix is nice, but not really necessary. Those were just the apples I had. 2. I mean a tiny pinch, guys. You want it to just add a little flavour but not be spicy.