Apple-Orange Cranberry Sauce

The pilgrims could not have survived in North America without the help of the Native Americans. The native tribes taught them which crops to plant, one of which was the American Cranberry, (called Sassamenesh by the Algonquin, and Ibimi by the Wampanoag and Lenni-Lenape). The tribes used cranberries in their cooking, to dye textiles, and for medicinal purposes.  Cranberries were gathered by the Algonquin, Chippewa, and many other tribes from what is now Maine, Massachusetts, New Jersey, and Wisconsin, all the way west to Oregon and Washington, and north to areas of British Columbia and Quebec.
Cranberry sauce is until this day part of the traditional Thanksgiving feast, and for some families including my own it is also served at Christmas since goes so well with poultry and pork.

Prep Time


Cook Time

30 - 35



En Español

  • 3 pounds (48 oz.) cranberries, rinsed in cold water
  • 4 cups sugar
  • orange peel from 1 small fresh orange
  • 4 gala apples, peeled, cored and diced
  • juice of 1 lime
  • 2 teaspoon rose extract

1- Combine water, cranberries, sugar and orange peel in a large pot.  Bring to a boil over medium-high heat.
2- While the cranberries are heating, peel and cut the apples, and coat with the lime juice.
3-  As soon as the cranberries begin boiling and some of the cranberry skins pop or split, lower the temperature to low heat, add the apples and rose extract. Cook for 10 minutes, covered, stirring occasionally.
4-  Remove the lid and continue cooking uncovered for 15 minutes, stirring occasionally. Remove from heat, let cool and serve chilled.

Cook's Notes

  • If you want to make a smaller batch, for each 12 ounces of cranberry use 1 cup of sugar, 1 cup of water, 1 apple, and reduce rose extract to taste.
  • The sauce can be made up to 4 days ahead of time.