Prep 30 mins
Cook 20 mins
This is the only cranberry sauce that I have found that I like. It is my grandmother's recipe. This is the original recipe. I am going to modify this year to do whole berries and just pare the apples ahead of time.
- Cut up 3 medium apples with peeling. Put in kettle with cranberries and water.
- Boil until skins pop.
- Push cranberries through fine sieve into bowl to capture the skins of cranberries and apples.
- Add sugar to bowl and then put back to boil. Cook for 5 minutes. Pour into bowl.
- Let Cool before putting saran wrap on and putting in fridge.
With more natural pectin (it's in the apples), this jells faster than plain jellied cranberry sauce. The apples also add sweetness, so it takes less sugar. Cranberries are sold in 12-oz bags these days. I use 2 apples, 2 c sugar, and 1 c water with a 12 ounces of cranberries.
Loved this cranberry relish. The addition of apples really sets it above the rest. I'm glad it is a smooth sauce too after sieving. Big hit at our Thanksgiving table this year! Thanks for sharing your family recipe with the rest of us! :)
Very good, this was a big hit on Thanksgiving, everyone loved it. The apples add a nice texture and sweetness. I also like that it is strained through a sieve to remove the peel. I will use this recipe from now on!!