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Craving a new twist on the traditional cranberry sauce for your Thanksgiving table? Try this roasted apple cranberry relish, inspired by Budget Bytes, and watch your family and friends go wild for this spicy, jammy holiday condiment.
Long gone are the days to open up a can of cranberry sauce and plop it on a plate. After making homemade cranberry sauce on the stovetop, using fresh cranberries, a generous amount of sugar, a bit of citrus, and a pinch of spice, our holiday mission was to come up with the cranberry sauce that beats all those that came before.
ALSO TRY: Zinfandel cranberry sauce
Instead of simmering cranberries on the stovetop until they pop, this recipe shakes things up by adding apples, a bit of lemon juice, and a palate-warming array of fall spices—then we roast the modestly sweetened fruit in the oven. The result is an ambrosial, crimson-colored, jammy-thick relish full of tender chunks of apple and softened cranberries.
Best yet, this roasted apple cranberry relish is easier to prepare than cranberry sauce on the stovetop. Simply combine the ingredients in a casserole dish and slide it in the oven. Stovetop cooking requires occasional stirring and watchful eyes to make sure it doesn’t boil over or become too dry. With this recipe just give a stir after 30 minutes for even cooking and then again at 45 minutes to check for doneness. No stovetop eye needed.
Bring the relish to the Thanksgiving table straight from the oven to serve warm or let it cool completely and refrigerate up to 3 days. Though you can serve it chilled, we recommend letting it come to room temperature or even warming it up to bring out its best flavor.
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Combine cranberries and apples in a large bowl
Add sugar, spices, and lemon juice
Dark brown sugar, cinnamon, cloves, nutmeg, and lemon juice give this apple cranberry relish a lip-smacking good balance of holiday flavors. Stir these ingredients into the apple mixture.
Pour the apple mixture into a casserole dish and bake
Unlike traditional cranberry sauce or relish, which is simmered on the stovetop, this rendition of the holiday condiment is baked in the oven until the fruit breaks down and becomes jammy. Pour the apple mixture into a 2- to 3-quart casserole dish and bake at 350 F for 45 minutes, stirring at 30 minutes and then again at 45 minutes to check for doneness. The relish should be thick and have a jam-like consistency. Taste and adjust the sugar and lemon juice if needed.
Serve warm
Bring the warm relish to the table right away or let it cool completely and refrigerate for up to 3 days. It can be served cold but boasts its best flavor at room temperature or warm.
So simple to prepare
Stunning color to brighten up your holiday feast
Gorgeous roasted apples and cranberries!
Roasted apple cranberry relish
Yield 2 cups
Ingredients
- 1 (12-ounce) bag fresh or frozen cranberries
- 3 medium Gala apples (about 1-1/2 pounds), peeled, cored, cubed (same size as the cranberries)
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
Instructions
- Preheat oven to 350 F.
- Place the cranberries in a large bowl.
- Add the cubed apples and stir together.
- Add the brown sugar, cinnamon, cloves, nutmeg, and lemon juice. Toss the ingredients together until well-combined.
- Pour the apple mixture into a 2- to 3-quart casserole dish.
- Roast in the oven for 45 to 55 minutes, or until the mixture turns thick and jammy.
- Stir the mixture once at 30 minutes, and then again at 45 minutes to check doneness.
- Taste the apple cranberry relish and adjust the sugar or lemon juice, if needed.
- Serve warm or refrigerate.
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