Cranberry Apple-Cinnamon Sauce

I found this excellent low-sugar recipe several years ago in Canadian Living Magazine. I’ve modified it slightly. Much of its sweetness (as well as some of the natural pectin necessary to jell this lovely sauce) comes from the apple juice and the apple in the recipe. 

Cranberry Apple-Cinnamon Sauce:

1 c. (250 mL) unsweetened apple juice

⅓ c. (80 mL) liquid honey

2 tbsp. (30 mL) granulated sugar

3 c. (750 mL) fresh or frozen cranberries

1 medium apple, peeled, cored, and chopped

One 3-in. cinnamon stick, halved

In a large saucepan, bring apple juice, honey, and sugar to a boil on medium-high heat. Add cranberries, apple, and cinnamon stick. Reduce heat to medium. stirring occasionally and cooking for about 10 min. or berries pop and sauce is thick enough to mound on spoon. Let cool completely. Cover and refrigerate 1 hr. or until chilled. Discard cinnamon stick. Refrigerated in an airtight container, can be made several days ahead. Yields about 2 c. (500 mL) 

For more cranberry recipes like this one, see One Click: Cranberry Sauces, Relish, and Chutney.