Recipes Side Dishes Sauces Apple-Orange Cranberry Sauce
Apple-Orange Cranberry Sauce

Apple-Orange Cranberry Sauce

Apple-Orange Cranberry Sauce is rated 4.7 out of 5 by 27.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 20 Makes 3 1/2 to 4 cups.
Cranberry sauce has always been part of the traditional Thanksgiving menu. In the 1960s, an uncooked sauce of coarsely ground cranberries and oranges became a national favorite. But since then, the original quickly cooked cranberry sauce has regained its popularity, with many variations such as this one with apple, orange and a hint of spice.

Ingredients:

  • 1/2 orange
  • 2 cups water
  • 1 tart apple, such as Granny Smith, pippin or
      McIntosh
  • 3 cups fresh cranberries
  • 1 1/4 cups sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves

Directions:

Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside.

Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.

Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table.
Makes 3 1/2 to 4 cups.
Adapted from Williams-Sonoma Kitchen Library Series, Thanksgiving & Christmas, by Chuck Williams (Time-Life Books, 1993).
Rated 5 out of 5 by from Apple/orange cranberry sauce I've been making this recipe for years and have had rave reviews from all who have tried it.
Date published: 2016-11-28
Rated 4 out of 5 by from A lovely and tasteful dish. I decided to make this for Thanksgiving andI have to say, the reviews are correct. I have learned from a previous mistake not to overcook cranberry sauce because then it is too thick. This turned out perfectly. You can still see the cranberries and apples. Such a pretty dish with the bits of orange. The only thing I would do differently and the reason I didn't give it 5 *s is to only put a tiny bit of cloves or use a bit of ginger. Cloves are strong!
Date published: 2016-11-23
Rated 5 out of 5 by from Our favorite Thanksgiving cranberry sauce! I have made this every Thanksgiving for the last 4 years and it's always a hit. The tart cranberries are perfectly balanced with the sweet orange and apple and it makes a very complimenting sauce to your turkey!
Date published: 2016-11-23
Rated 5 out of 5 by from AMAZING HOLIDAY STAPLE love, love, love this cranberry sauce. have served it on several occasions and everybody was always amazed and and asked for the recipe. i have frozen leftovers and they are just as good when thawed. definitely recommend!!
Date published: 2015-12-21
Rated 5 out of 5 by from Best Ever! I've used this simple recipe for a few years now and it just gets better each time. The flavor is even more amazing the next day so I'd prepare it a day or two ahead. I have started to modify the recipe and add 1/2 of a peach or pear, as well as substitute 1/2 cup of water for red wine. Original or modified - this recipe is a staple. Divine!
Date published: 2015-11-09
Rated 5 out of 5 by from Flavorable Cranberry Sauce I just made this sauce for Thanksgiving tomorrow. I blended the sauce in my food processor so it has a smoother consistency & not so lumpy. It taste great! This is a keeper recipe!
Date published: 2014-11-27
Rated 5 out of 5 by from Takes some time, but so worth the effort! I've been making this for my family & my friend's during Thanksgiving & Christmas for about 3 to 4 years now. It is a little time consuming, but definitely worth it. Everyone loves it!!! The really great aspect of the recipe, is that you can make it 2-3 days ahead of time, and just keep it in the fridge. It's good cold or room temperature. One suggestion: When you cut up the orange rind, make it as small as possible.
Date published: 2014-11-25
Rated 5 out of 5 by from Easy to make I made this to go with my bone-in pork loin roast. It was a nice addition. In reading the recipe, it seems to call for the juice of 1/2 orange for the liquid. This wasn't enough, so in addition to the juice, I used a cup of liquid consisting of water and orange juice. It worked well.
Date published: 2014-10-20
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