Fresh Cranberry Sauce with Apple and Rosemary
Easy homemade cranberry sauce, ready in less than 15 minutes and literally bursting with flavor! It is a staple this time of year, and it is so much better than anything from a can.
Fresh cranberries simmer with diced Honeycrisp apple, a strip of orange rind, a cinnamon stick and a sprig of rosemary. All you do is chop the apple, throw everything in a pot and let it simmer. That’s it!
The Best Easy Homemade Cranberry Sauce (Apple, Cinnamon and Rosemary)
This recipe is unique because I added some unexpected flavors like Honeycrisp apple, cinnamon and rosemary! It might seem hard, but homemade cranberry sauce is super easy.
If you search for cranberry sauce recipes for Thanksgiving, you will find a plethora of options. But I have never seen one with rosemary in it! It gives a nice earthiness to the sauce that I haven’t had before. It really adds a special touch.
I love having cranberry sauce year round. It is especially yummy on turkey sandwiches, wow! My all time favorite sandwich is Cajun turkey breast, the best cranberry sauce and smoked Gouda cheese, all on a toasted multigrain roll. BEST LUNCH EVER!
The apple softens into sweet little bites that balance the tart berries, the orange rind adds a bright citrus note, and the cinnamon stick brings warmth without any ground spice clouding the sauce. Once the cranberries burst, a quick crush with the back of a spoon gives you a thick, glossy sauce that sets up even more as it cools.
Why You’ll Love This Cranberry Sauce
- Ready in 15 minutes. About 5 minutes of prep and 10 minutes on the stove, with just one pot to wash.
- Unexpected flavors. Honeycrisp apple, cinnamon and rosemary make it taste special.
- Make it your way. Keep it chunky, blend it smooth or give it a savory kick.
- Not just for Thanksgiving. It is just as good on turkey sandwiches all year long, so make a batch whenever fresh berries are in the store.
Ingredients You’ll Need
Just a handful of ingredients go into this cranberry sauce recipe. Exact amounts are in the recipe card below.
- Honeycrisp apple: Peeled, cored and diced small so it softens in the short cooking time. Honeycrisp is sweet and holds a little of its shape. If you love the apple in this recipe, add an extra one and now you have apple cranberry sauce.
- Fresh cranberries: One 12 ounce bag. Look for firm, bright red berries and pick out any soft or shriveled ones. As they heat, the berries burst and release natural pectin, which is what thickens the sauce. Have extra? Try them in cranberry muffins.
- Orange rind: A 2 inch strip, peeled with a vegetable peeler. It adds bright orange flavor without any juice watering down the sauce. Try to leave the bitter white pith behind.
- Water: Just 2 tablespoons to help the sugar dissolve before the berries start releasing their own juice. Too much water makes a thin sauce, so measure it rather than eyeballing it.
- Granulated sugar: Balances the sharp tartness of the cranberries. Stir constantly until it dissolves so nothing scorches on the bottom of the pot.
- Kosher salt: A pinch makes the fruit taste brighter and keeps the sweetness in check. It is also the first thing to bump up if you want the savory version.
- Cinnamon stick: Infuses a gentle warmth. A whole stick is easy to fish out at the end, so the sauce stays smooth and clear.
- Rosemary sprig: The surprise ingredient. It gives the sauce a nice earthiness and a hint of pine that pairs beautifully with turkey.
How to Make Homemade Cranberry Sauce
- Prep the apple. Peel, core and small dice one Honeycrisp apple, and peel your strip of orange rind while you are at it. Small pieces soften quickly and blend into the sauce, while larger chunks can stay firm in the short cooking time.
- Start the pot. Place the apple, cranberries, orange rind, water, sugar and a pinch of salt in a large saucepot over medium low heat.
- Dissolve the sugar. Stir constantly until the sugar is dissolved and the mixture looks wet and syrupy.
- Add the aromatics. Raise the heat to medium and add the cinnamon stick and rosemary, stirring to combine.
- Simmer. Simmer for 8 to 10 minutes, stirring often, until the cranberries burst and about half of the liquid is absorbed. You will hear the berries pop as they cook, and the sauce will turn deep red and start to look thick and jammy.
- Remove the aromatics. Take out the cinnamon stick, rosemary and orange rind and discard them.
- Crush and cool. Use the back of a spoon to crush the cranberries. Leave some berries whole if you like texture. Let the sauce cool, then serve it warm, or refrigerate it and serve it cold. Chilled sauce is thicker and slices more neatly onto sandwiches. See? You can’t get much easier than that!
Tip: Don’t like chunky cranberry sauce? After you take out the orange rind, cinnamon stick and rosemary, use an immersion blender and blend until smooth. Easy!
Ways to Customize Cranberry Sauce
- Apple cranberry sauce. Add an extra diced apple for more sweet, tender bites.
- Savory and spicy. Add an extra pinch of salt, 5 cracks of fresh black pepper and 1/4 teaspoon (or more!) of red pepper flakes.
- Sandwich spread. Spread it on a turkey sandwich with smoked Gouda on a toasted multigrain roll, just like my favorite lunch.
- Brighter citrus. Add a second strip of orange rind while it simmers if you want the orange to come through more strongly. Remember to pull both strips out before serving.
Cranberry Sauce FAQs
- How do I make fresh cranberry sauce? Simmer fresh cranberries with sugar, a little water, apple, orange rind, cinnamon and rosemary for 8 to 10 minutes, until the berries burst. Then crush and cool.
- Can I use frozen cranberries? Yes. Add them straight from the freezer and give them a couple of extra minutes to burst.
- Why is my cranberry sauce runny? It thickens as it cools. If it is still loose once cold, simmer it a few minutes longer next time so more of the liquid is absorbed.
- Can I make it ahead? Yes. Make it a day or two before your holiday meal and keep it covered in the refrigerator.
- How long does homemade cranberry sauce last? Store it in an airtight container in the refrigerator and use it within 3 to 4 days.
- Can I use less sugar? You can cut it back a little, but cranberries are very tart on their own. Taste the sauce once it cools and stir in a little more sugar if it needs it.
- Do I have to use rosemary? No, but it is what makes this version special. Leave it out for a more classic sauce, or try a sprig of thyme instead.
- Can I freeze cranberry sauce? Yes. Freeze it in an airtight container, then thaw it overnight in the refrigerator and stir well before serving.
Homemade Cranberry Sauce Recipe
Ingredients
- 1 Honeycrisp apple peeled, cored and diced small
- 12 ounces fresh cranberries
- 1 2 inch piece orange rind I use a vegetable peeler for this
- 2 tablespoons water
- 1 cup granulated sugar
- 1 pinch kosher salt
- 1 cinnamon stick
- 1 sprig rosemary
Instructions
- In a large saucepot over medium-low heat, add the diced apple, cranberries, orange rind, water, sugar, and salt. Stir constantly until sugar is dissolved.
- Turn the heat up to medium and add the cinnamon stick and the rosemary. Simmer 8 to 10 minutes until the cranberries burst and half of the liquid is absorbed. Remove the cinnamon, rosemary, and orange rind and discard.
- Using the back of a spoon, crush the cranberries. Let cool completely, serve warm or refrigerate and serve cold.
Made this cranberry sauce? Leave a star rating in the recipe card and tell us your favorite ways to enjoy cranberries in the comments below!
Looking for more cranberry ideas? Try these Cranberry Turkey Pinwheels, White Chocolate Covered Cranberries, Sugared Cranberries and White Chocolate Cranberry Cheesecake Bars.
This recipe was shared by Dana. Visit her blog, ThisSillyGirlsKitchen.com, for more recipes.
