I’ve made the same cranberry sauce for 20+ years using pineapple as the sweetener. I’m over it, and while it may not be a great idea to swap out an old tried and true recipe on a whim and just 2 days before the holiday, I did just that and played around with this new version for Thursday’s turkey dinner. What the hell?? It is an easy enough side dish to just remake and replace if it sucks.

The original recipe calls for a can of sweet crushed pineapple, pineapple juice and sugar. I’m nixing all that and swapping out with green apples, apple juice and raw local honey.

Let’s get to the recipe just in case I have to rework it.

So far it looks pretty good.

What You Need:

2 bags fresh cranberries

3 apples

3 c apple juice

2 tsp cinnamon

1/2 tsp orange peel

1/2 c raw honey

1/2 c chopped walnuts

What You Do:

Place berries into a medium sized stock pot.

Peel and dice apples to small cubes and add to berries.

Pour the apple juice into pot.

Add cinnamon and orange zest.

Cover pot with lid and heat to a boil.

Allow to boil until berries start to pop.

Remove lid and reduce heat to low simmer, stirring often until juice is almost evaporated. It takes 30 minutes or more.

The steam makes it hard to get a pretty pic, but it should look kind of like this.

Remove from heat and add the honey.

Allow to cool to room temperature.

Transfer into a glass dish and refrigerate until ready to serve.

Just prior to serving, mix in the walnuts.

You may find that you like yours a bit sweeter, and it’s fine. Just add more honey or whatever sweetener you like. I left this a bit on the tart side. That’s how I like it.

I stole a little ramekin to give it a try before publishing, and I approve.

I have a fab pie to post for you guys tomorrow, and I that will wrap up my Thanksgiving recipe round up for this year.

Get ready for cookie season!!

Happiest of holidays to all of you.

Chelle.

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