A wonderful combination of cranberries, apple and just a hint of orange make this cranberry sauce delightful! This recipe comes from Jay Lynne Stuart on Allrecipes, and it’s our family’s favorite!
For this recipe, I used my 2-qt. (1.9-L) Nonstick Sauce Pan and, once it was chilled, my
2-qt. (1.9-L) Nonstick Sauce Pan
A Small Saucepan for Every Kitchen
This 2-qt. (2-L) sauce pan will be your go-to for sauces, melting butter, and reheating soup. The lid has straining holes, so you can use it to drain fat and liquids without dirtying a separate colander. And the pour spout will help you keep your stove, counters, and table drip-free. The high-quality nonstick coating means even gooey, cheesy sauces won’t stick. And when you’re done cooking, pop it in the dishwasher for hassle-free cleanup.
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Despite all the best planning, getting an entire meal on the table that’s served warm can feel impossible. With an insulated serving bowl, you can keep food warm up to 2 hours on your holiday table or during mealtimes. The 1-qt. (1-L) capacity is perfect for serving sauces, gravies, or hot dips like Spinach & Artichoke Dip or BBQ Chicken Dip.
The clear plastic lid is double-walled and lets you see what’s inside. The lid also hooks onto the side of the bowl, making it easier to dish out and serve food. The bowl’s double-walled vacuum insulation keeps food hot, prevents sweating, and has a stay-cool exterior. Works with cold foods, too!
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2-qt. (1.9-L) Nonstick Sauce Pan
Let’s jump right in!
Ingredients
- 3 cups apple cider
- ¾ cup granulated sugar
- 4 cinnamon sticks
- 1 tablespoon fresh orange zest
- 12 whole cloves
- Cheesecloth
- 2 ½ cups fresh cranberries
Instructions
Zest orange, reserving one tablespoon for this recipe, freeze the rest for another use.
Place cinnamon sticks and cloves in a small square of cheesecloth, tying to close.
Combine apple cider, sugar and zest in a medium saucepan; add in cinnamon sticks and cloves contained in cheesecloth. Stir, and bring to a boil. Turn heat to low, and simmer for 10 minutes to let flavors meld.
Add cranberries, and bring to a boil. Cook until cranberries begin to pop, about 5-10 minutes. Turn heat to low, and cook an additional 5 minutes. Remove cheesecloth and discard. Pour into serving dish and cool and thicken.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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Apple Cider Cranberry Sauce (Video)
Equipment
Ingredients
- 3 cups Apple Cider
- ¾ cup granulated sugar
- 4 cinnamon sticks
- 1 tbsp fresh orange zest
- 12 whole cloves
- cheesecloth
- 2.5 cups fresh cranberries
Instructions
- Zest orange, reserving one tablespoon for this recipe, freeze the rest for another use.
- Place cinnamon sticks and cloves in a small square of cheesecloth, tying to close.
- Combine apple cider, sugar and zest in a medium saucepan; add in cinnamon sticks and cloves contained in cheesecloth. Stir, and bring to a boil. Turn heat to low, and simmer for10 minutes to let flavors meld.
- Add cranberries, and bring to a boil. Cook until cranberries begin to pop, about 5-10 minutes. Turn heat to low, and cook an additional 5 minutes. Remove cheesecloth and discard. Pour into serving dish and cool and thicken.
[…] used my recipe for Apple Cider Cranberry Sauce, and it was […]