Cranberry Sauce with Apples & Ginger - Clean Eating Magazine

Cranberry Sauce with Apples & Ginger

Whether you use the fresh or frozen type, these berries break down as they cook, while the apples stay slightly firm, creating a pleasing variety of textures and tastes in our revamped cranberry sauce. Plus, the slight spiciness of fresh ginger gives this not-too-sweet fat-free condiment a pleasant kick.

Serves: 8
Makes: 2 cups
Hands-on time: 17 minutes
Total time: 3 hours, 17 minutes (includes chilling time)


  • 12 oz cranberries, fresh or frozen and defrosted
  • 1 apple, cored and chopped into 1/3-inch pieces
  • 1/2 cup raw organic honey
  • 1/2 cup water
  • 1 1/2 tbsp fresh ginger, finely minced
  • Zest and juice of 1/2 lemon
  • 1/8 tsp sea salt


  1. Add all ingredients to a large saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and cook for 8 to 10 minutes, or until cranberries break down, apples soften and mixture thickens (sauce will continue to thicken slightly as it chills). Stir often to prevent sticking on bottom of pan. Transfer to a serving dish or storage container, cover and chill for at least 3 hours.

Nutrients per 3-tbsp serving: Calories: 84, Total Fat: 0 g, Sat. Fat: 0 g, Carbs: 21 g, Fiber: 2 g, Sugars: 18 g, Protein: 0 g, Sodium: 24 mg, Cholesterol: 0 mg

Cranberry sauce keeps up to 5 days, covered, in the refrigerator. Bring to room temperature to serve.