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In my family, Thanksgiving is about traditions. This is especially true when it comes to the menu.
The turkey goes to the oven, not a keg to fry. We don't add gorgonzola, pears, and walnuts to our filling. Our potatoes are mashed, not roasted. A green bean casserole is required. And our muffins are the ones Grandma used to make.
So when it comes to cranberry sauce, there's not much wiggle room. It should still look and mostly taste like cranberry sauce.
But I can come out adding apples! I like to use Granny Smith apples. They are sour when it comes to apples, but still taste sweet compared to blueberries. They also hold their shape very well in the sauce.
Apples add an element of surprise without raising eyebrows or causing alarm. Applesauce in Thanksgiving sounds… appropriate. Mixed with cranberry sauce it sounds … perfect.
Fortunately, Cranberry Sauce is probably the easiest course on their Thanksgiving menu. Slice an apple or two and stir a little cinnamon is all that is needed, and it doesn't take long. With just that extra minute or two, you'll have raised your homemade cranberry sauce without stirring the feathers or being a presumptuous food snob.
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And that's great! Because if there's something that Thanksgiving isn't about, it's food snobbery.
At least not in my family.
See the recipe notes for easy preparation instructions!
Update your homemade cranberry sauce with apples for a simple, sweet twist on the classic Thanksgiving side. Tasty without going crazy! Cuisine: American Preparation time: 5 minutes Cook time: 1 hour 15 minutes Total time: 1 hour 20 minutes Servings: 8 servings Calories: 125kcal
- 1 cup of sugar
- ¾ cup of water
- ¼ teaspoon ground cinnamon
- ¼ teaspoon of salt
- 1 (12-ounce) package fresh picked blueberries
- 1 cup cooking apples, peeled and diced, I like to use Granny Smith
- In a medium saucepan, bring sugar, water, cinnamon, and salt to a boil over medium heat. Stir occasionally until sugar dissolves.
- Add the blueberries and apples. Simmer until it thickens slightly and the berries begin to pop, about 10 minutes.
- Remove from heat and cool to room temperature, about 1 hour.
If using frozen blueberries, just add about 2 minutes to the simmer time (no defrosting required). Do it ahead! Just follow the recipe as-is, chill completely, and then keep it refrigerated up to 4 days in advance. Or, freeze it a month before and thaw it in the refrigerator overnight before serving. Easy!
Calories :: 125kcal