My dad always cracked open the classic can of cranberry sauce while my mom made the fresh stuff. Every Thanksgiving table should have both versions, if possible. The cranberries feel New York to me and the apple cider is definitely a local signature ingredient.
Technique tip: You can overcook cranberry sauce and make it overly smooth. Cook the cranberries until they break apart, then strain and cook down the liquid until syrupy. Pour that syrup back over the cranberries.
Swap option: You could definitely sub in orange juice or even apple juice for the cider here. You can stir in some sliced apples to break up the sour note from the cranberries.
- 1 pound fresh cranberries
- 2 cups granulated sugar
- 1/3 cup water
- 1 cinnamon stick
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 cup apple cider
In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the apple cider, stir and allow to cool before serving.