Nothing says Autumn or the holidays like cranberry sauce. I grew up eating the stuff in the can, and I loved it. When I got older I decided to try and make it myself. I have tried a few variations and have finally settled upon my favorite. 

It combines two fall classics, cranberries and apples. As usually I searched a few recipes, tried them, changed them, and eventually came up with something that I love. I hope that you give it a try and enjoy it as much as my family does. 

Apple Cranberry Sauce

• 12 ounces of cranberries
• 4-6 apples, peeled and diced
• 1 large orange, zested and juiced
• 1/5 cup brown sugar
• 1 cinnamon stick
• 5 cloves
• 5 allspice
• ½ teaspoon grated ginger

Put the allspice and cloves in a mesh bag or tea ball and add all ingredients to a pot. Bring to a boil and reduce to simmer until the cranberries have softened and the apples are semi soft but still have a slight bite. Remove from heat.

Alternatively, cook on low in a crockpot for 4 hours.

Remove the spices and serve warm. 

Topping ideas

You can eat the apple cranberry sauce as a side dish or serve it as a dessert. Top with ice cream, or with streusel and vanilla icing or whipped cream. 

Streusel Topping 

• 3 Tbsps. melted unsalted butter
• ½ c flour or gluten free flour blend
• ¼ c sugar
• ¼ c brown sugar
• 1 tsp cinnamon
• 1 pinches of salt
• Splash of tsp vanilla extract

Combine all dry ingredients then add the wet ones. Spread the mixture on a baking sheet and cook at 350 degrees for 12 minutes.

Vanilla Icing

• 1 cup of powdered sugar
• 2-3 tablespoons of almond milk or plant based cream
• ½ teaspoon vanilla extract

Combine all ingredients in a bowl and whisk. Drizzle over sauce and streusel.