Roasted Cranberry Applesauce

You may begin to sense a theme here…I like nothing more than mixing up a bunch of ingredients and popping it in the oven to roast – that way you can just walk away for a bit, rather than standing at the stove stirring.

This one is a bit of a twist on the roasted applesauce posted over the weekend. I have always loved cranberry sauce at Thanksgiving – mom always makes a wonderfully tart raw cranberry-orange sauce that makes the back of my jaw twinge with tartness…and I still love it. But I also like cranberry sauce that is a bit easier on the palate. Most cranberry recipes have SO much sugar in them. I prefer to avoid the white stuff, so I wanted to make a sauce that was both healthier and tasty.

I used the natural sweetness of apples to take the edge off tart cranberries, a quarter cup of agave nectar for extra sweetness. Add a few spices, a splash of fresh squeezed orange juice, and pop it in the oven. The resulting sauce is a perfect balance of tart-sweet, with a spicy kick. This is the cranberry sauce that I’ll be bringing to Thanksgiving this year.

Apple Cranberry Sauce
Servings 10 (yields 5.5 cups)

1 Weight Watchers Point per half cup

8 small-medium apples, peeled, cored, cubed
3 cups fresh cranberries
Zest from 2 navel oranges
Juice from 2 navel oranges, about 1/2 cup
1/4 cup agave nectar or honey
1 T cinnamon
1 T ground ginger
1/4 tsp allspice
2 cinnamon sticks

  1. Preheat oven to 350 degrees. Place cubed apples and cranberries in a 9×13 pan. Grate orange zest over fruit, sprinkle with the cinnamon, ginger and allspice. Drizzle the agave nectar (or honey) over the fruit, and stir it all together. Pour in the orange juice. Place the cinnamon sticks down amongst the apples and juice.
  2. Bake for 30 minutes, stir, bake for another 30 minutes then remove from oven and allow to cool.

Note about Agave Nectar: You should be able to find agave nectar at Whole Foods, right next to the honey. Agave is made from the magical cactus that brings us tequila, and has a consistency like a thin honey, with a lighter flavor. The advantage of using agave is that it has a lower glycemic index, so it won’t give you the blood sugar spike of processed white sugar. It is also 1.25 times sweeter than an equivalent amount of sugar.

2 thoughts on “Roasted Cranberry Applesauce

  1. I used a mixture of apples – no idea what kinds – I buy mixed bags at the farmer's market MacIntosh & Red Delicious are about the only ones I'd stay away from – great flavor, but they are so soft, they turn to mush…which is fine if you like a more saucy consistency…I like the apples to hold their shape just a bit. Golden delicious, cortland, pink lady, johnathan, gala, empires, all should be fine.

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