Enjoying the delicious fall berry doesn't have to come with a sugar rush! This Processed Sugar-Free Apple Cranberry Sauce recipe is naturally sweetened and ready in just two steps!
The recipe can also easily be made a day or two ahead of your holiday dinner. Just refrigerate in a covered container until serving.
2cupsapplesor ~1 ½ medium apples, peeled and cut into 1 ½-inch chunks*
3large3 x 2-inch pieces of orange zest
½cuporange juice
⅓cupmaple syrup
¼teaspoonground cinnamon
¼teaspoonginger powder
pinchsalt
Instructions
1. Pulse the cranberries, apple chunks, and orange peels together in a food processor until fruit pieces are the size of small pebbles.
2. Pour the fruit mixture into a medium-sized saucepan. Add the orange juice, maple syrup, cinnamon, ginger, and salt. Stir until combined.
3. Bring the sauce to a simmer over medium-high heat.
4. Reduce the heat to medium and simmer for 16-18 minutes, stirring every few minutes, or until the sauce has thickened and turned a deep red color.
5. Cool the cranberry sauce and serve!
Notes
* Sweet and crisp apples like Fuji, Jazz, Cripps, or Envy apples work best for this recipe. 1. This recipe is easily doubled. Just pulse the fruit in two batches and simmer the fruit in a larger pan if needed. and add on a few minutes of simmering time if the sauce takes longer to thicken.2. You can also make this recipe up to 2 days ahead of time. Store the sauce covered in the refrigerator until serving. 3. Cranberry sauce leftovers last covered in the fridge for up to 5 days. You can also freeze the sauce in an airtight container for up to 2 months. 4. To zest an orange, run a veggie peeler over the skin of an orange, peeling only the orange layer off the fruit and avoiding the white pithy layer.