Best 9 Cranberry Sauce With Apple Cider Recipes

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.

JELLIED CRANBERRY SAUCE WITH HARD CIDER

Steps:

• Combine the cider, sugar, apple, allspice berries, peppercorns and 1/2 teaspoon salt in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring once, until the apple starts to fall apart and the liquid is syrupy, 20 to 25 minutes.
• Add the cranberries and cook, stirring and skimming the foam off the top until the berries burst, 6 to 8 minutes. Let cool slightly, then transfer to a blender and puree until almost smooth.
• Strain through a medium-mesh sieve into a bowl, pressing on the solids; smooth the top. Let cool 30 minutes, then cover and refrigerate until set, at least 2 hours.

CRANBERRY SAUCE WITH APPLE CIDER

Steps:

• Combine all ingredients in a saucepan.
• Bring to a boil over medium high heat.
• Reduce heat and simmer on medium low heat for 20 minutes or until cranberries pop, stirring occasionally.

CRANBERRY APPLE CIDER

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 2 hours or until cider reaches desired temperature. Discard cinnamon stick. If desired, remove fruit with a slotted spoon before serving.

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.

CRANBERRY APPLESAUCE

Steps:

• In a large saucepan over medium heat, cook and stir water and sugar until sugar is dissolved. Add apples; cover and cook for 5 minutes, stirring often. Add cranberries; cover and cook until apples are tender and berries pop, about 15 minutes. , Mash until sauce reaches desired consistency. Stir in zest, ginger and cinnamon. Cook, uncovered, 5 minutes longer. Serve warm or refrigerate until serving.

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.

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.

HAZEL'S CRANBERRY SAUCE

Steps:

• In a saucepan, stir together the apple cider, white sugar, brown sugar, allspice, cloves, nutmeg and cranberries. Bring to a boil, then reduce the heat to low and simmer for about 15 minutes, until most of the cranberries have popped. Continue cooking until the consistency is thick.
• Ladle into sterile jars to within 1/2 inch of the rim, seal with lids and rings. Process in a simmering water bath for 10 to 15 minutes to seal, or just transfer to containers, cool, and refrigerate. It will last at least a week if it can escape being gobbled up!