A family recipe for a delicious cranberry sauce that will win over even those anti-cranberry sauce Thanksgiving guests.
For years, our cranberry sauce recipe has been shamelessly stolen from our dear Aunt Nancy. She’s made this at several family reunions/Thanksgivings in the past and we have been making it ever since. We often change up our Thanksgiving menus (like this year’s, last year’s and the year before), but this cranberry sauce always remains a staple.
This is a dish that you can prep in advance, up to a few days beforehand, and then store in the fridge.
We often substitute coconut sugar instead of regular brown sugar, but for this recipe, we think real brown sugar is better so we make an exception since it’s Thanksgiving.
To start, combine all the ingredients in a sauce pan and bring to a boil.
Reduce heat and simmer uncovered for 15 minutes, stirring frequently until most of the cranberries burst.
Refrigerate (at least an hour) until serving.
Do you have a family recipe that you always make for Thanksgiving? Making this always reminds us of our fun family Thanksgivings in Nashville.
- 2 cups fresh cranberries
- 1 tart apple, peeled, cored, chopped
- 1 cup packed brown sugar
- ⅓ cup apple cider vinegar
- ¼ snipped dried apricots
- ⅛ tsp ground ginger
- ⅛ tsp ground allspice
- ⅛ tsp dry mustard
- ¼ tsp salt
- ¼ cup water
- Combine all ingredients in a saucepan and bring to a boil.
- Reduce heat and simmer uncovered for 15 minutes, stirring frequently (most of the cranberries should burst).
- Refrigerate until serving (at least one hour but can be done in advance and stored in fridge overnight).
Hope you have a wonderful Thanksgiving!