There are quite a few folks in my family who just plain don’t care for cranberry sauce. The problem is, I love the stuff. So, I made these cranberry apples as a compromise 🙂 Seriously, everyone loved this cranberry apple sauce. The apples are chunky and spiced with cinnamon and the cranberries give the whole thing a lovely tartness. I adore this recipe and you will, too!
Can you believe it? Is this recipe actually healthy? It’s hard to believe that something so sweet and so yummy could actually be good for you!
Ingredients
4 to 5 medium apples – different varieties give the best flavor
1/2 c water
2 Tbsp McCormick ground cinnamon (or to taste)
1 can(s) whole berry cranberry sauce
Instructions
Wash the apples, halve, and remove the cores and stems.
Chop the apples (do not remove the skin) into large chunks, approximately 1/2″ to 3/4″ in size.
Place apples, cinnamon, and water in medium size sauce pan and cook on medium-low heat for approximately 20 minutes or until fork tender. Do NOT put a lid on the pan as it will make the apples mushy.
Remove apples from heat. Gently stir in canned whole berry cranberries.
Apples can be served immediately while hot or chilled and served up to two weeks later. (The dish can be reheated as desired.) Enjoy!!
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Quick Tip: These cranberry apples can take the place of your cranberry sauce if you want a sweeter option.
Thank you Food Network for this amazing photo.
