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Holiday Recipe – Cranberry Sauce with Apples & Ginger


I am heading off to visit family for the holidays, so I probably won’t be posting here for next week or so.  But, I wanted to leave you with a recipe for  “Cranberry Sauce with Apples & Ginger”.  The recipe originally comes from Clean Eating Magazine.  It was in their 2009 Fall edition, I believe. 

I have made it the last two Thanksgivings and it is great and a perfect “real food” alternative to the canned cranberry sauce stuff which typicallly is full of High Fructose Corn Syrup (HFCS).  The recipe makes two cups which is a lot since the flavor is intense.  So, if you don’t have a large family to feed, you might want to cut the recipe in half, although I am sure it would freeze well.

For Thanksgiving, my menu plans are:

  • Roast Turkey Breast
  • Dressing (made from homemade cornbread and storebought 100% whole wheat bread)
  • Homemade Gravy
  • Cranberry Sauce with Apples & Ginger
  • Green Bean Casserole (made using organic canned green beans and the Cream of Mushroom soup from Pacific Natural Foods)
  • Waldorf Salad (apples, celery, raisins, chopped pecans, unsweetened coconut and a little mayo/yogurt dressing)
  • Oven-Roasted Sweet Potatoes with maple syrup & cinnamon
  • Spiced Pumpkin Mousse

If I decide to go a bit crazy, I might add some sautéed Brussel sprouts, but they are not at all a traditional part of our Thanksgiving; just trying to add some more non-starchy vegetables to the meal.  Anyway, here is the recipe.

– Stacey

Cranberry Sauce with Apples & Ginger
from Clean Eating Magazine
Serves: 8-16, Makes: 2 cups

  • 12 oz cranberries, fresh or frozen and defrosted
  • 1 apple, cored and finely chopped into 1/4-inch pieces
  • 1/2 cup honey
  • 1/2 cup water
  • 1.5 tbsp fresh ginger, finely minced
  • Zest and juice of 1/2 lemon
  • 1/8 tsp sea salt
  1. Add all ingredients to a large saucepan and bring to a boil over medium-high heat.
  2. Reduce heat to medium-low and cook for 8 to 10 minutes, or until cranberries break down, apples soften and mixture thickens (sauce will continue to thicken slightly as it chills). Stir often to prevent sticking on bottom of pan.
  3. Transfer to a serving dish or storage container, cover and chill for at least 3 hours.

About feedingmytribe

Mom to four 10-year-olds. Trying to find my way through the confusing world of food and nutrition to provide my girls with a healthy start in life.

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