Thanksgiving isn’t the same without this Healthy Cranberry Apple Sauce recipe! It is so easy to prepare with fresh cranberries and apple and it only takes 10-15 minutes to cook.
For years I served cranberry sauce from a can and although I didn’t care for it I didn’t realize that the fresh sauce tasted so much better. I figured that I only will have to serve it once a year so I will just make it through the meal and I won’t have to put up with it until next year.
It wasn’t until I made it with fresh cranberries that I started to enjoy it and actually look forward to serving it throughout the holiday season and beyond. I even freeze extra bags to make the sauce when cranberries are out of season.
When I lived in New Jersey, it was one of the most beautiful sights to drive pass cranberry bogs in the fall. I would have loved to go on a tour of one of the farms there!
Fresh cranberry sauce tastes so much better than the jellied cranberry mass in the can. If you haven’t tried it as yet, you are in for a treat. You get to sweeten the sauce to your preference, so add more or less of the sweetener. You can substitute coconut sugar for your favorite sweetener also.
In this Healthy Cranberry Apple Sauce recipe, tart cranberries are balanced with sweet pectin-rich apple, which adds extra fiber and nourishment.
Coconut palm sugar is the sweetener of choice, it is less processed than refined sugar and it adds a deep, bold flavor to the sauce that I didn’t even add any extra spice. It tasted so delicious!
Cranberries are rich in Vitamin C and fiber, it is believed to prevent and treat urinary tract infections by preventing bacteria from adhering to the urinary tract.
I also love to serve Cranberry Applesauce as:
- A topping for ice cream
- A spread in sandwiches with peanut butter/almond/or cashew butter
- Added to smoothies
- Energy: 121 kcal / 506 kJ
- Fat: 0 g
- Carbs: 288 g
- Preparation: 5 min
- Cooking: 10 min
- Ready in: 15 min
- For: 6 people
- Place cranberries, apples, apple juice, coconut sugar, orange zest and ginger in a saucepan over medium heat.
- Bring to boil and reduce to simmer for 10-15 minutes or until cranberries pop and the sauce thickens. Remove from heat.
- The sauce will further thicken as it cools.
- Keep refrigerated.