Apple Tart Cranberry Sauce

Presented by: Mary Jane Gibbons, Seattle

Cook's Note: This sweet, tart cranberry sauce is spicy and delicious and the result of my running out of sugar one snowy Thanksgiving!

serves 6


  • 1 12-ounce bag fresh cranberries
  • 1 cup sparkling apple cider
  • 1/4 teaspoon vanilla extract
  • 2/3 cup granulated sugar
  • 1/2 teaspoon pumpkin pie or apple pie spice
  • 1 pinch salt

Rinse cranberries and discard any withered berries or stems. Place in a saucepan along with apple cider and vanilla. Add dry ingredients, stir, and bring to a boil, stirring frequently. Once mixture boils, reduce heat to a simmer and keep stirring so that the sugar does not burn or boil over. Once the berries have burst, turn off heat, cover and leave to cool.

This does best when it is made the day before and left to set overnight. Also delicious on waffles or pancakes!



This was one of our faves from the KCTS 9 Cooks on the Side show November 3. A delicious sweet-tangy flavor, and way better than the recipe on the bag of cranberries, it will have a featured role on our holiday table!

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