Apple Cinnamon Cranberry Sauce

Cranberries are in season and they have quickly become one of my favorite ingredients to work with in the fall.  While you can easily find fresh cranberries only a few months a year, I like to enjoy them all year round either frozen or dried.  This Apple Cinnamon Cranberry Sauce can be enjoyed all year round because I made this version with the less traditional dried fruit.

I had a similar version of this sauce out to dinner one night when I ordered a turkey entrée.  The dried cranberry sauce that came with the dish was the perfect condiment.  As a kid I looked forward to the cranberry jelly that my mom served only at the holidays.  To this day the cranberry sauce is an essential part of my Thanksgiving meal.  Dried cranberries are slightly sweeter than fresh.  I recommend getting them apple juice sweetened instead of with sugar if you can find them.

Cranberries are loaded with nutrition and are well known for their support of the urinary tract.  They are less known for their ability to support a healthy immune system, healthy metabolism, healthy cardiovascular system, or supporting the beneficial bacteria in your mouth and gut.  What a powerful  little red berry!

They are naturally tart which is one of the things that I love about them.  Recipes with cranberries tend to have loads of sugar in them to hide their natural flavor.  I much prefer to use some natural sweetness with fruit like in my Real Mango Ginger Cranberry Sauce or with apples like I did in this version.  Make extra because any leftovers that you have can be served at breakfast the next morning with yogurt and granola or as a sauce on top of pancakes.

4.5 from 2 votes

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Author Sara

Ingredients

• 1 cup dried cranberries
• 2-3 large granny smith apples cored and diced
• 2 cinnamon sticks
• 1/2 cup 100% cranberry juice or apple cider

Instructions

1. Add all of the ingredients to a small sauce pan over low-medium heat.
2. Bring the juice to a simmer and cover the pan with a lid.
3. Cook until the cranberries are plump, the apple are softened, and the juice has thickened and reduced.
4. Adding a little more juice or water as needed to reach desired consistency.
5. Remove the cinnamon sticks and serve warm or cold.
6. Store leftover in the fridge for up to one week.