Apple Cider Cranberry Sauce
Add a delicious twist to your holiday meals with homemade apple cider cranberry sauce. Quick, easy, and bursting with flavor!
Homemade cranberry sauce doesn’t have to be complicated to be memorable, and this apple cider cranberry sauce proves it. With just a handful of ingredients, it delivers bright cranberry flavor balanced by gentle sweetness and warm spice. The apple cider softens the sharp edge of the cranberries, while a small diced apple adds body and subtle fruitiness.
This version is especially nice for holiday meals because it feels traditional but just a little elevated. The cinnamon stick infuses the sauce as it simmers, giving it a cozy, aromatic note without overpowering the fruit. It’s fresh, vibrant, and far removed from anything that slides out of a can.
Best of all, this cranberry sauce can be made days in advance and tastes even better after chilling. Whether you’re serving it for Thanksgiving, Christmas, or alongside a simple roast chicken, it’s a reliable, make-ahead condiment that always earns a spot on the table.
What You’ll Like About This Recipe
Short ingredient list. This cranberry sauce is made with just five ingredients, all of which are easy to find during the holiday season. Each one plays a clear role, so nothing feels unnecessary or fussy.
Balanced sweet-tart flavor. Fresh cranberries bring brightness and tang, while apple cider and sugar round out the sharp edges. The result is a sauce that’s lively but not puckering, making it appealing even to cranberry skeptics.
Natural thickness without gelatin. As the cranberries burst and cook down, they naturally thicken the sauce. The diced apple adds extra body, creating a spoonable texture without the need for cornstarch or gelatin.
Make-ahead friendly. This sauce improves as it chills, allowing the flavors to meld and deepen. It’s ideal for preparing a day or two before a holiday meal, freeing up stove space later.
Versatile beyond the holiday table. While perfect with turkey, this cranberry sauce also works beautifully with pork, chicken, and even breakfast items like yogurt or oatmeal.
Ingredient Notes
- Fresh cranberries – These provide the signature tart flavor and natural pectin that thickens the sauce as it cooks. Frozen cranberries can be used if fresh aren’t available.
- Granulated sugar – Sweetens the cranberries and balances their acidity without masking their flavor. You can adjust slightly to taste after cooking.
- Apple – A small diced apple adds subtle sweetness and helps create a fuller, more rounded texture as it softens.
- Apple cider – Brings gentle sweetness and apple flavor while acting as the cooking liquid. Use fresh, unfiltered cider for the best flavor.
- Cinnamon stick – Infuses warmth and spice without overpowering the fruit. Whole cinnamon provides a cleaner flavor than ground spice.
How to Make It
- Rinse the cranberries and discard any that are soft or damaged.
- Combine the cranberries, sugar, diced apple, apple cider, and cinnamon stick in a saucepan.
- Bring the mixture to a boil, stirring occasionally as the sugar dissolves and the liquid heats.
- Lower the heat and let the sauce simmer uncovered, allowing the cranberries to burst and the mixture to thicken naturally. This will take about 20 to 25 minutes.
- Remove the pan from the heat and discard the cinnamon stick.
- Let the sauce cool, then transfer it to a container and chill until ready to serve. The cranberry sauce will thicken more as it cools.
Pro Tips
- If you prefer a smoother texture, mash the sauce lightly with a spoon or blend briefly once it has cooled.
- Taste the sauce after cooking and adjust sweetness if needed by stirring in a small amount of sugar while it’s still warm.
- For a brighter finish, add a small splash of fresh orange or lemon juice after cooking.
- The sauce will thicken more as it cools, so avoid over-reducing it on the stove.
Recipe Variations
- Orange-spiced cranberry sauce. Add strips of orange zest or a splash of orange juice for a citrus-forward variation that pairs beautifully with turkey.
- Honey-sweetened version. Replace some or all of the sugar with honey for a softer, floral sweetness and slightly looser texture.
- Spiced cranberry sauce. Add cloves, star anise, or a pinch of ground ginger for deeper holiday spice.
- Chunky cranberry relish. Stir in extra diced apple after cooking for more texture and bite.
- Lower-sugar cranberry sauce. Reduce the sugar slightly and rely more on the apple cider and apple for natural sweetness.
Serving Suggestions
- Turkey – Serve it with a whole roast turkey meal or add it to leftover turkey dishes, such as a hot turkey sandwich, and turkey and brie quesadillas.
- Meatballs – Make these slow cooker cranberry meatballs for a party or gathering.
- Dressing – Serve cranberry sauce alongside classic bread stuffing.
- Chicken – Serve cranberry sauce with a roast chicken dinner.
- Sandwiches – Add some cranberry sauce to a turkey or chicken sandwich. These buttermilk fried chicken breast cutlets would be fantastick in a sandwich with cranberry sauce. Or make a cranberry mayonnaise spread with 1/2 cup of mayonnaise mixed with 2 to 4 tablespoons of leftover cranberry sauce.
- Desserts – Make an easy, tasty cranberry cream pie or a frozen cranberry salad.
- Quick Bread – This cranberry quick bread is made with whole cranberry sauce.
How to Store
Refrigerate. Transfer the cooled cranberry sauce to an airtight container and refrigerate for up to 7 to 10 days. The flavor will continue to develop as it chills.
Freeze. Spoon the sauce into a freezer-safe container or storage bag, label with the date, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Refresh. If the sauce thickens too much after chilling, stir in a small amount of apple cider to loosen it before serving.
Frequently Asked Questions
Apple Cider Cranberry Sauce
Ingredients
- 12 ounces cranberries, fresh
- 1/2 cup granulated sugar
- 1 small apple, diced (peeled or not)
- 1/2 cup apple cider
- 1 cinnamon stick, 3-inch
Instructions
- Rinse and pick over the cranberries, discarding any bruised or damaged berries.
- In a medium saucepan, combine the cranberries, sugar, diced apple, and cinnamon stick.
- Place the pan over medium-high heat and bring to a boil.
- Reduce the heat to low and simmer, uncovered, for 20 to 25 minutes, or until thickened. You’ll hear the cranberries popping as they cook.
- Remove the cranberry sauce from the heat and let it cool.
- Transfer the cooled cranberry sauce to a covered container and refrigerate it until it’s time to serve.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
