Simply Delicious Chunky Apple Cider Cranberry Sauce Recipes

APPLE CIDER CRANBERRY SAUCE

Steps:

• Combine the apple cider, sugar, cinnamon sticks, orange zest, and cloves in a large saucepan. Bring to a boil over high heat. Turn heat to low; simmer until sugar is dissolved and the flavors are blended, 10 to 15 minutes.
• Stir cranberries into the saucepan, turn heat to high, and bring to a boil. Cook, stirring constantly, until cranberries begin to pop, 5 to 10 minutes. Reduce heat to low, and cook until sauce begins to thicken, about 5 minutes. Remove cinnamon sticks and cloves. Pour into shallow dish to cool and serve.

MAKE-AHEAD CRANBERRY SAUCE

Steps:

• Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat, let cool, and serve chilled.

SIMPLY DELICIOUS CHUNKY APPLE CIDER CRANBERRY SAUCE

Steps:

• Cook all ingredients together for 10 minutes, over medium-high heat, stirring occasionally, until all cranberries "pop". Can be served warm, room-temperature or chilled.

APPLE CIDER CRANBERRY SAUCE

Steps:

• In a medium saucepan bring the apple cider, sugar, light brown sugar, cinnamon, ground nutmeg, anise seed, and salt to a boil. Stir occasionally while the sugar dissolves.
• Add the sliced apples and cranberries to the syrup and simmer with the lid on for 5 minutes. Remove the lid and continue simmering uncovered for an additional 10 minutes, stirring occasionally. The cranberries should burst, the apples will soften and break up, and your sauce will thicken.
• Once done, remove from heat. You can mash the fruit further if desired. Allow to cool then refrigerate to finish setting up.

SPICED APPLE CRANBERRY SAUCE

Steps:

• Add all ingredients to a medium saucepan.
• Bring to a boil over high heat, then reduce the temp to medium-low and simmer until the berries have burst and the mixture has thickened, about 10-15 minutes.
• Let cool and serve.
• May be refrigerated for two days or frozen for up to two months.

CHUNKY APPLE AND CRANBERRY SAUCE

Steps:

• Peel and core apples; cut into 1-inch chunks. Place in large pot with 4 cup water, sugar, maple syrup, cinnamon, salt and cranberries. Bring to boiling.
• Reduce heat to medium-low; cover and cook 20 minutes or until apples are tender and sauce is thickened. Check halfway through cooking. If mixture is dry, add 2 tablespoons water.
• Uncover pot and mash apples with fork until pulpy. Stir in lemon juice.
• Refrigerate until ready to serve.

CHUNKY APPLE CRANBERRY SAUCE

Steps:

• In a medium saucepan, combine onion, sugar, and wine. Place over medium-high heat; bring to a boil. Reduce heat to medium, and simmer, covered, 4 minutes.
• Add all remaining ingredients except currants; cook until cranberries have popped, about 8 minutes. Remove from heat, and stir in currants. Serve at room temperature.

CRANBERRY SAUCE WITH APPLES

Steps:

• Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
• Let cool completely before refrigerating.

SLOW-COOKER APPLE CRANBERRY SAUCE

Steps:

• Spray 3-quart slow cooker with cooking spray. In slow cooker, mix all ingredients.
• Cover; cook on High heat setting 5 hours (or on Low heat setting 8 hours).
• Leave sauce chunky, if desired, or stir well to break down apples and cranberries more. Serve warm.

CRANBERRY-APPLE CIDER SAUCE

Steps:

• In a large saucepan, bring cider to a boil and cook over a medium-high heat until reduced to 1 cup, about 40 minutes.
• Combine reduced cider and all the other ingredients in a medium saucepan. Cook over low heat, stirring until sugar has dissolved.
• Simmer sauce until thickened and cranberries have popped, stirring occasionally, 10-12 minutes. Sauce will thicken more when cooled.