Spiced Cider Cranberry Sauce made with fresh whole cranberries slowly simmered in apple cider, sugar and pumpkin pie spice will make a tasty addition to your Thanksgiving table.
My Aunt MaryAnn gives me recipes to try quite often and they always taste great. She recently gave me a recipe for cranberry sauce made with apple cider and cinnamon. Since Thanksgiving is right around the corner I wanted to give it a test run myself before the holiday.
But, like I usually tend to do, I tweaked it a bit and came up with this Spiced Cider Cranberry Sauce. Her recipe called for unfiltered apple cider, sugar, water, cinnamon stick and fresh cranberries.
I really wanted the flavor of the apple cider to penetrate the cranberries so I eliminated the water and opted to use pumpkin pie spice instead of the cinnamon sticks; which consists of cinnamon, ginger, cloves, nutmeg and allspice. Isn’t it nice that it comes already mixed together?
How do you make Spiced Cider Cranberry Sauce?
This recipe is SUPER SIMPLE to make too and all you need are 4 ingredients: fresh cranberries, sugar, pumpkin pie spice and apple cider. Add the apple cider and sugar to a medium saucepan and bring to a boil on top of the stove.
Stir until the sugar dissolves; then add the cranberries and pumpkin pie spice. Lower heat to medium-low and simmer for about 10 minutes until the cranberries start to pop and burst open; mix well and remove from the heat.
Allow to cool completely; then transfer to a bowl covered tightly or storage containers and keep refrigerated until ready to serve.
Kept stored in the refrigerator, this Spiced Cider Cranberry Sauce will last 10-14 days if sealed tightly, but it’s so good I guarantee you it won’t last that long.
This recipe makes about 2 1/2 cups (ten 1/4 cup servings) and though it’s low in calories (100 cal. per 1/4 cup), it is very high in sugar (24g) so those that need to watch their sugar should eat in moderation.
My family also loved this recipe and I can’t wait to share it with the rest of my extended family this Thanksgiving. Thank you Aunt MaryAnn for some new recipe inspiration! ~Enjoy!
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- 1 cup apple cider
- 1 cup granulated sugar
- 1/2 teaspoon pumpkin pie spice
- 24 ounces fresh whole cranberries
- Add the apple cider and sugar to a medium saucepan and bring to a boil on top of the stove.
- Stir until the sugar dissolves; then add the cranberries and pumpkin pie spice.
- Lower heat to medium-low and simmer for about 10 minutes until the cranberries start to pop and burst open; mix well and remove from the heat.
- Allow to cool completely; then transfer to a bowl, cover tightly and keep refrigerated until ready to serve.
Do you love pumpkin spice? Read more about it’s history from ManyEats!
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