Twisted Cranberry Sauce (Or Cranberry-Apple-Cinnamon Sauce)

We made this on Thanksgiving and I promised you the recipe. Unfortunately I was so focused on the rouladen that day that the only picture I took of the cranberries was on the final plate. Sorry.

It’s a fairly straight-forward process though so hopefully you can fill in the photographic blanks. We modified this recipe from the Food Network and thought that it made for a fun twist on traditional cranberry dishes.


  • 1 cup (or half a bag) of cranberries
  • 1 granny smith apple, diced finely
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup red wine
  • 1/4 cup honey
  • 1/4 cup pecans, roughly chopped

Combine everything in a saucepan and bring to a boil. Reduce heat and simmer until desired thickness. Serve and enjoy!

It has been an unchallengeable American doctrine that cranberry sauce, a pink goo with overtones of sugared tomatoes, is a delectable necessity of the Thanksgiving board and that turkey is uneatable without it.
~ Alistair Cooke

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