In addition to trying to always incorporate a savory recipe into the 12 Days of Christmas series, I also try to always include a recipe for people that think they can’t cook or bake.
And I’m using the word ‘think’ very intentionally.
Back before I learned how to do it for myself, my mom used to tell me that anyone that can read and follow directions can cook. There’s a recipe out there for every skill level, no matter what level it is you’re at. I’ve found that to be true for myself in my own cooking/baking journey, and in remembrance of those days when cooking seemed impossible for me, I try to always include a “You Can’t Screw This Up” recipe that even novice-cook Jess would’ve been able to follow, and not screw up.
Today’s recipe is one of them.
I want to clarify that although I will always advocate for a homemade cranberry sauce at a Thanksgiving table rather than the crap in the can, this is not a cranberry sauce. This is a homemade, apple sauce that incorporates cranberries.
In other words, Apple sauce, but made for the holidays. And I guarantee you, it is every bit as delicious as it looks.
If you read the directions, you’ll probably see why I’ve placed this recipe in the You Can’t Screw This Up category. It could not be easier to put together, and it’s actually pretty healthy in the way of holiday treats. Apples and cranberries are not only great flavor siblings, their textures play against each other really well too, which is why I recommend allowing this sauce to stay thick and chunky.
I came up with a really great use for this cranberry sauce that I’ll be sharing for tomorrow’s recipe, but honestly, this stuff is delicious enough to eat all by itself on a spoon. It’s also pretty healthy so far as holiday goodies go too, so if you want to go that route, it’s just as great stirred into yogurt or on top of oatmeal.
Stay tuned for Day 4’s sequel recipe coming tomorrow–and be sure to check out the other recipes for this week’s series, below.
Day 4: Chunky Cranberry Apple Sauce
Chunky Cranberry Apple Sauce
Recipe by Jess@CookingisMySport
- 6-8 apples of your choice (I used a mix of Pink Lady, Fuji and Empire), cored, peeled and cut into quarters
- 1 12 oz. bag of fresh cranberries
- 1/2 cup honey
- 1 tablespoon cinnamon
Cut each quarter of the apples into thick slices. Don’t worry about them all being the same size.
Place the apples and cranberries in a large pot with about 1-2 cups of water (just enough to cover the bottom). Add the honey and cinnamon and stir to coat.
Cover the pot with a lid, and cook over medium-low heat, stirring occasionally, until the apples and cranberries have broken down and reached your desired consistency (mine takes about 45-50 minutes).
Once sauce has reached desired consistency, remove from heat and allow to cool.
Store sauce in a plastic container and keep refrigerated. Serve with yogurt, cinnamon-sugar chips, or even on top of gingerbread.
Sharing at Fiesta Friday #462.