in partnership with Elaine Gordon (Elaine Gordon)

Honeycrisp Cranberry Sauce

This is NOT your grandma’s cranberry sauce! If you’re ready to ditch the can and make the real deal, we’ve got the recipe for you.

This Recipe Loves

Best For

  • Sides

Cook Time & Servings

Serves 6-8

Ingredients

  • 1 qt fresh cranberries, washed and dried
  • 1 c filtered water
  • 1 Honeycrisp apple, cored and diced (skin on)
  • ¾ c maple sugar (or coconut sugar)
  • pinch of salt
  • ½ tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp almond extract
  • ⅛ tsp ground allspice

optional: 1 tsp orange zest

Directions

  1. Add cranberries, water, apples, maple sugar, and salt in a 5.5 quart dutch oven and set over high heat.
  2. Stir mixture as it comes up to a boil. Reduce heat to medium and simmer for 10 minutes. Stir frequently to prevent burning.
  3. Remove from heat and add vanilla, cinnamon, almond extract, and allspice. Mix well. Mash with a potato masher if a smoother texture is desired.
  4. Taste and adjust flavors as needed. The flavor will develop more as the sauce cools and the sauce will continue to thicken.
  5. Garnish with orange zest and enjoy! Keeps up to one week in an airtight container in the fridge.