There’s almost nothing better at Thanksgiving than to have a side of cranberry sauce with your meal. But, as I’m sure you’re aware, traditional cranberry sauce comes in a can and is loaded with sugar and preservatives.
This cranberry applesauce recipe is super fresh, simple to make, has way less added sugar and is a little tangier, but still satisfies that little sweet kick you like.
I enjoy eating it any time of the year. In fact, this is a good substitute for jam, as long as it’s thick enough.
For a thicker sauce, cook a little longer or add about 1 tsp. chia seeds. They act as a thickener, absorbing the extra liquid around them and offering extra fiber, anti-inflammatory omega 3s, and digestive soothing properties.
Serve this cranberry sauce alongside these dishes:
Apples are full of fiber, and aside from being delicious, cranberries are great for maintaining a healthy bladder, blood pressure and immune system.
Try adding some of this cranberry sauce to your oats the day after Thanksgiving for a quick and healthy post-Thanksgiving breakfast.
I’d love to hear your feedback in the comments below for this Cranberry Applesauce! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Cranberry Apple Sauce
- 1 12 oz package fresh cranberries (can be frozen)
- 1/3 cup water
- 1 medium organic apple peeled and chopped
- 1 stick Ceylon cinnamon* broken in half
- 1/3 cup maple syrup (or, substitute 1/2 tsp stevia equal to 1/2 cup sugar)
- 1 Tbl lemon juice
- Sort over cranberries and put them into a saucepan with 1/2 cup of water and the cinnamon stick.
- Bring to a boil and cook the mixture for 1 minute.
- Add the chopped apple and continue to cook until the apples are tender, about another 10 minutes.
- Stir in the maple syrup (or sugar substitute), lemon juice and stir to combine.
- Cool to thicken.