Cinnamon Apple Cranberry Sauce

12
Servings
35m
Prep Time
15m
Cook Time
50m
Ready In

Recipe: #2171

November 07, 2011



"I found this recipe on a Food Network Thanksgiving special. It takes advantage of dried cranberries, and it was a hit with our friends!"

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (115.4 g)
  • Calories 208.1
  • Total Fat - 9.4 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 0 mg
  • Sodium - 37.4 mg
  • Total Carbohydrate - 30.9 g
  • Dietary Fiber - 2.8 g
  • Sugars - 23.8 g
  • Protein - 2.2 g
  • Calcium - 15.4 mg
  • Iron - 1 mg
  • Vitamin C - 5.3 mg
  • Thiamin - 0.1 mg

Step 1

In a saucepan over medium heat, add the cranberry juice, dried cranberries, the cinnamon, and sugar. Bring the mixture to a boil and cook for 5 minutes. Add in the diced apple, and cook for an additional 5 minutes, or until the cranberries have softened and the apple has become tender.

Step 2

Pour off a cup of the liquid into a small bowl, and whisk in the cornstarch. Slowly mix the liquid-cornstarch slurry back into the pan, stirring constantly. Cook for another 5 minutes.

Step 3

Remove the sauce from the heat and pour into a serving bowl. Cover with plastic wrap and refrigerate for at least 30 minutes, or until thickened. Remove the cinnamon sticks before serving.

Tips & Variations


No special items needed.

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Related

Engrossed

Very nice fruit side dish. I love the cranberry, apple, cinnamon combination. I used diet cranberry juice, half Splenda/half sugar, and 3 small fuji apples. I probably should have added extra cornstarch to compensate for the lower sugar version, because it didn't really thicken. Never the less, it was plenty sweet and delicious! It paired well with salmon and brown rice. Freddy Cat says thanks for the fruit! Made for the Billboard recipe tag game.

review by:
(12 Feb 2012)