Honey Sweetened Cranberry Sauce
We have tried so many honey sweetened cranberry sauces and finally landed on where the secret ingredient is one finely diced apple. The apple adds a good amount of sweetness, so we are able to add less honey - so many of the recipes we tried with orange zest and juice still required a lot of honey, which overpowered the cranberry sauce. The other trick here is to use a thick, white honey, not your typical amber honey.
Prep Time: 15 minutes
Ingredients:
1 cup and 1 TBSP water
1 medium-size apple, peeled and diced into small pieces - I use a sweet apple, like Pink Lady
2 cups cranberries, rinsed (this is an 8 oz package)
1/4- 1/3 cup thick white honey (I like Pacifica raw unfiltered coastal wildflower honey)
Directions:
Boil the water in a small to medium sized sauce pan,
Add the apples, slightly cover and boil on low for 5 minutes until the apples soften.
Add the cranberries and continue to boil on low for 5 minutes until you see the cranberries. Remove from the heat and smoosh the non-burst cranberries with back of a spoon.
Stir in honey to taste.
Let cool in the pan for about 30 minutes - it will thicken as it cools.
Transfer to an airtight container and store in the fridge for up to a week.