Homemade Cranberry Sauce with Apples and Cinnamon
This homemade cranberry sauce is easy to make and features the tart taste of cranberries mixed with the sweetness of Honeycrisp apples.
- 1 cup water
- 1 cup granulated sugar
- 1/2 teaspoon cinnamon
- Dash of salt
- 1 large apple, peeled and diced
- Splash of lemon juice
- 1 bag fresh cranberries
In a medium saucepan, bring the water, white sugar, cinnamon and salt to boil over medium-high heat. Stir to dissolve the sugar.
Add a splash of lemon juice to the apples and toss. Rinse the cranberries, tossing the bruised berries.
Add the tart cranberries and apples to the pot and cook for about 10 minutes until the cranberries pop and the crisp apples soften. Once the sauce has thickened, mash the diced apples and any remaining cranberries in the pot.
Allow the sauce to cool then transfer to a bowl and refrigerate completely.
This cranberry relish can be made several days ahead of time and stored in an airtight container in the refrigerator.
Leftover cranberry sauce is delicious as is but my favorite ways to use up leftovers are served over cheesecake, ice cream or topped over goat cheese crostini.