I introduce to you a quick holiday side that is based on a well-loved family recipe by my Grandma Kennedy. It is a delicious combination of tangy, bright cranberries mellowed with sweet apples. The original contained honey which is not vegan and a cup and a half of white sugar! As my taste and knowledge has changed, I adjust recipes to make them more healthful but keep them tasty. For this one, I substituted pure maple syrup for white sugar and honey.
Maple Apple Cranberries
Peel, core, and cut your apples in eighths. Place in a heavy pot with the cranberries and water.
Heat to a simmer. The apples will soften and cranberries will begin to pop.
Next, add maple syrup, salt, and cinnamon sticks. Now it will begin to really smell like the holidays. Notice the beautiful color as the cranberries cook down.
This cranberry sauce can be made ahead, and is actually better when it sits overnight in the fridge.
- 6 Apples, peeled, cored, and cut into eighths, my favorite is Fuji
- 1 lb. cranberries, fresh
- 1½ C. Water
- ¾-1 C. Maple syrup
- ¼ t. Salt
- 2 Cinnamon sticks
- Place apples, cranberries, and water in a pot. Heat to a simmer for 5 minutes.
- Add maple syrup, salt, and cinnamon sticks. Continue to simmer for 20 minutes.
- The cranberries will begin to pop and apples will soften. You can help this along as you stir a few times.
- Let cool and refrigerate overnight
If you have any left consider yourself lucky. It makes a festive topping for oatmeal, pancakes, and waffles.
Do do you have a favorite cranberry recipe? Please share with us!