I always enjoy having cranberries with my holiday meal and usually make a variation of my mom’s recipe, which you can view here. This year, I decided to try out a new recipe for cider spiced cranberries using whole cider spices, fresh apple and dried currants. It made the house smell warm and cozy, and as a result, all I wanted to do was cuddle up on the sofa with a blanket and Christmas movie!
Anyway, the cranberries turned out perfectly and just how I envisioned — tart, a little sweet, warm-spiced and chunky. Eat them hot, cold, on turkey, mixed into yogurt or even on their own, these cranberries are delightful and become even more flavorful after chilling.
I hope this recipe makes an appearance on your holiday table.
Cheers and enjoy!
Cider Spiced Cranberries
- 13.5 oz pure orange juice
- 1/4 cup bulk cider spice
- 1/2 cup water
- 2 Tbsp raw honey or more if you want it sweeter
- 1/4 tsp ground cinnamon
- 1 quart fresh cranberries
- 1/2 cup unsweetened dried currants
- 1 medium pippin apple or granny smith, chopped
- 2 Tbsp grass-fed butter
- 1/2 cup chopped pecans, optional
- Combine orange juice and cider spices in a medium saucepan and bring to a simmer over medium-low heat. Simmer for 15-20 minutes. Then, strain mixture and return the juice reduction back to the pan over medium heat.
- Add the water, raw honey and ground cinnamon, and stir until dissolved. Then, add the cranberries, dried currants and chopped apple. Stir and bring to a simmer.
- Cook fruit mixture for about 7 minutes or until most of the cranberries have popped. Once done, remove from heat to cool and stir in the butter and chopped pecans, if using.
- Chill in the refrigerator for a few hours or overnight, before serving.