Apple Cranberry Sauce

This week, I have a few Thanksgiving themed recipes to share. Thanksgiving is my favorite holiday of the whole year. I love spending time with family, I love that the weather is getting cooler, and I love the food better than any other holiday of eating.


Probably my very favorite Thanksgiving dish is cranberry sauce. In the last few years, I’ve been enjoying the flavors for the whole month of November, and this year was no exception. I tried a different recipe for cranberry sauce this year, one I read in Cooking Light and then made some changes to it. The one I made last year and in year’s past is great too! It has a lot of fruity flavors like apricot and orange. But wanted to try this one this year, which has a lot of apples.


Apple Cranberry Sauce


  • 1 bag (12 oz) fresh cranberries
  • 3 apples, I used Granny Smith, peeled and chopped
  • 1/2 C maple syrup
  • 1/2 C white sugar
  • 1/2 C brown sugar
  • 1 bay leaf
  • 1 C Apple juice or apple sider
  • 3/4 C Apple cider vinegar
  • 1/4 C lemon juice
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/3 C Dried apricots, chopped
  • Add everything to a pot and bring to a boil.
  • Reduce to a simmer and let cook until cranberries start to pop and bubble. Remove bay leaf.
  • Serve hot or cold. Keeps in the refrigerator 4-5 days.


What I loved about the sauce was the bites of apple, and apricots and the pops of cranberries. While refrigerated, it gets thick and delicious. From the original Cooking Light recipe, I added the sugars and apricots because I like my cranberry sauce sweet.

To go with the sauce, we made cheddar chicken fingers from How Sweet Eats. I am trying to like chicken better and wondered if I just don’t know how to make good chicken, so we followed a recipe that looked delicious and hoped we liked it. Jeffrey thought it was great, I thought it tasted like chicken. And also took poor pictures of it, sorry. The link’s pictures make it look much better!


Easy to make, smelled good, nice concept of soaking in buttermilk and dunking in bread crumbs and cheese, but I still can’t get over the chicken. Bluggghhh is what I say to chicken.


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