I use a cranberry sauce recipe for Thanksgiving that has been in my family longer than I have. My aunt received the recipe over 40 years ago from a colleague in New Jersey, who received it from someone who lived in her apartment building in New York City. I have loved this cranberry sauce for as long as I can remember. It makes no sense to me why I ever tried other recipes since this one is everything a cranberry sauce should be — uncomplicated, tart, slightly sweet, chunky and fresh. My kids eat it in a bowl with a spoon, on top of oatmeal, pancakes, or French toast, or swirled into plain yogurt. And of course, it’s divine on turkey or a turkey sandwich.
The original recipe shows its age a bit since it calls for 1 pound of fresh cranberries, because Ocean Spray used to make their bags in 1-pound sizes. Now they’re 12 ounces. The recipe also calls for frozen raspberries instead of fresh because I don’t think you could possibly get fresh raspberries in November 40 years ago. I have made my own small changes, but it still tastes just as delicious. I couldn’t help trying to cut back on the sugar a bit by substituting apple juice for water and reducing the quantity of sugar. And this year I used sucanat in place of granulated sugar and no one could tell the difference. My aunt’s recipe originally called for “chopped pecans to taste” which I have never put in simply because when I first started making the cranberry sauce, pecans were out of my budget. So I’ve left them out all these years and I can’t say I miss them.
One thing that has never changed is that I make the cranberry sauce every year the Sunday before Thanksgiving because my aunt does, too. We call each other on Sunday morning. In fact, I just got off the phone with her. “Are you chopping apples?” “I sure am!” I make enough for our Thanksgiving dinner with a little for leftovers (two times the recipe.) But my aunt makes vats of it and then drives around town delivering jars of cranberry sauce to all of her lucky friends. Our conversation cracked me up this year as she informed me she found BPA-free plastic containers for her sauce and this year she went organic with all the fruit. I think she’s been reading my blog. Although when I mentioned the sucanat to her, she said “don’t push it.”
Happy Thanksgiving to you all!
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Cranberry Sauce with Apples and Raspberries
Ingredients
- ½ cup granulated sugar, coconut sugar, maple sugar, or sucanat (you can add more if you like it sweeter)
- 1 cup unsweetened apple juice
- 1 pound fresh cranberries, washed and picked through for bruised ones
- 1 10- ounce bag of unsweetened frozen raspberries or 10 ounces fresh raspberries
- 2 apples*, any variety is fine, peeled and diced (same size as a cranberry)
- chopped pecans to taste, optional
Instructions
- In a large saucepan, combine the sugar or sucanat and apple juice and bring to a boil. Add cranberries, cover and boil until berries pop, about 5-8 minutes.
- Add raspberries and stir.
- Add apples and cook 1 minute.
- Add chopped nuts if desired.
- Cool to room temperature and refrigerate.
Notes
Like this recipe? Rate & comment below!
I specially made this just for my family and friends on this Thanksgiving Day. It was a huge hit and everyone loved it! After eating so much of this at your house, there was no way that I couldn’t not make it! Happy Thanksgiving! xoxo
So impressed! Way to go~
This is just the type of lower sugar recipe I was looking for. I have a Type 1 and Type 2 diabetic in my family, plus we are all trying to eat healthier. I’m going to make it today…thank you for sharing
It will be great, Patricia. I really have taken the sugar as low as it can go and still have my kids think it’s delicious. Definitely make it today as you want it to refrigerate it so it thickens up and the flavors meld. Happy Thanksgiving!!
OK Miss Pamela…the cranberry sauce is in the fridge, the bread for the stuffing is cubed, baked and in a ziploc, the bird from Grow is brining, and the vinaigrettes are waiting for Thanksgiving! Tons of gratitude for keeping me on track with your secret timeline…I am breathing easy and LOVING the preparation! I also made the Raw Kale Salad and the Sweet Potato-Coconut Soup for dinner last night…my family wants to know what you did to me…LOL…xo YUM!!!!!!!!
SO happy to hear this, Lisa!! You caught the bug — hope it stays. 🙂
I made this tonight. I had to take it away from my son so he wouldn’t eat it all. I have a feeling I am going to have to make more before Thursday. Super easy and so good!
That’s awesome, Lynette. You know what’s hilarious? I had a craving for something sweet, so I just put some on top of yogurt with some chopped nuts. I’m eating it right this second and it’s freakin’ good.
It’s Sunday and I made the cranberry sauce. I’m just concerned that my apples are not soft. Is that how it is supposed to be? It looks beautiful!
Don’t be concerned. The apples will soften slightly as they sit in the sauce to cool. It will be delicious. The sauce is supposed to be chunky. If you want more of a relish, you can take some of the sauce and pulse it in the food processor.
Thank you. I will leave as is. It is delicious. Happy Thanksgiving
Just made this! Looks & smells delicious…can’t wait til Thursday! Thanks Pamela!
You will love it, Carla! Happy Thanksgiving!
I’m so pleased that everyone is enjoying the cranberry sauce recipe! Here’s an added bonus—–put some of the sauce over vanilla ice cream or pound cake.
Happy Thanksgiving to all!
Sounds delicious! I will try it this Thanksgiving, Thank you for sharing, Pamela! Happy Thanksgiving!
You too, Talia!
I love this! I have been thinking of you all morning & will make my own this afternoon! Happy Thanksgiving xx
Great! Happy Thanksgiving, Stephanie!
This looks like a great recipe. I’m actually assigned to bring the cranberry sauce to the Thanksgiving dinner. Thank you for another great recipe! Happy Thanksgiving!
Definitely make this, Isabella! You will love it and it is easy-peasy!