Holiday Cooking | November 12, 2015

Apple Spice Cranberry Sauce

Apple Spice Cranberry Sauce
Apple Spice Cranberry Sauce

I have a passion for homemade cranberry sauce. It’s simple. It’s fresh. It’s beautiful. Cranberry sauce is the easiest dish you will ever make. EVER. If you can boil water, you can make homemade cranberry sauce! This cranberry sauce has a little twist on the same-old. Apple Spice Cranberry Sauce will make your kitchen smell like you’ve  officially stepped into the holiday season.

Apple Spice Cranberry Sauce

The best part about cranberry sauce? You can make it RIGHT NOW and store it in your fridge until Thanksgiving. Think about it. It’s just like jam, without the pectin. Sugar, water, fruit. Boil it up and it will keep for weeks.
Seriously. If you have never made a dish to contribute to the Thanksgiving feast, call or text your mother in law and tell her you’re bringing fresh cranberry sauce. Go buy yourself a nice bowl or two and make one or more of these recipes.  Basic Fresh Cranberry Sauce,  Fresh Cranberry, Orange and Dried Cherry Sauce,  Cranberry Raspberry Sauce.
Then sit back and prepare to become the new favorite daughter in law.

Apple Spice Cranberry Sauce

Apple Spice Cranberry Sauce

Author abountifulkitchen

Ingredients

  • 1 1/4 cup water
  • 1 cup sugar
  • 1 medium size apple peeled and chopped
  • 1 11-12 oz package fresh cranberries
  • 1 teaspoon ground cinnamon

Instructions

  1. Bring water and sugar to a boil together in a medium size saucepan.
  2. Add chopped apple and boil for about 3-5 minutes. Add cranberries and cook for another 4-5 minutes or until berries burst. Turn down heat and using either a potato masher or an emulsion blender, pulse or mash until the apples are broken down and the sauce is the consistency of a thick jam.Turn off heat and add cinnamon. Stir with a spoon.
  3. Let cool and cover.
  4. Refrigerate until ready to serve.
  5. Serves about 8-12 as a condiment.

16 thoughts on “Our Favorite Pumpkin Pie

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Recipe Rating




  1. When you say “prepared pie crust” that doesn’t mean that you pre-bake them, does it? Sorry, I am a pie newbie. Thanks in advance

    1. Hi Jane,
      I am not sure, I haven’t used frozen pie crust? I am almost certain the directions for use will be on the packaging! Thanks for reading ABK and Happy Thanksgiving!
      xo
      Si

    1. Hi Sallee, I use a 20 oz can for this recipe because it makes two pumpkin pies. If you’re just making one, definitely use a 12 oz can. Thanks for asking!
      xo
      Si

  2. You recipe is almost excatly like Libby’s, other than your addition of vanilla. A significant difference is the ratio of pumpkin to all the other ingredients. You doubled everything else above the Libby’s recipe, but left the pumpkin at 29 oz. Was this a technical error, or did you really double the evaporated milk, eggs and everything else?

    1. Hi Rita, I doubled the recipe because it makes 2 pumpkin pies, if you want to just make one pie, then definitely halve the ingredients. Thanks for asking!
      xo
      Si

    1. Hi Lindsay, I usually don’t blind bake or seal with egg wash before filling for this pumpkin pie recipe, I immediately place the filling in the unbaked pie crust and bake! Hope this helps and thank you for asking,
      xo
      Si

  3. 5 stars
    This pie was so delicious and easy to make!! I’m only 16 but it only took me about 45 minutes to make and then the bake time and that was it! My family couldn’t believe how good the crust was so go check out her recipe for that!!