Cranberry, Apple, and Walnut Sauce

Cranberry, Apple, and Walnut SauceRecipe
Photo: Ellen Silverman; Styling: Toni Brogan
Pair with roasts. Make up to 2 weeks ahead. Frozen cranberries also work.


4 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 96
Fat 2.5 g
Satfat 0.2 g
Monofat 0.3 g
Polyfat 1.8 g
Protein 0.8 g
Carbohydrate 19.2 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 1 mg
Calcium 9 mg


1 cup sugar
3/4 cup fresh orange juice (about 3 oranges)
1/2 cup white wine
1 cinnamon stick
2 cups diced peeled Granny Smith apple
1 1/2 teaspoons minced peeled fresh ginger
1/8 teaspoon ground red pepper
1 (12-ounce) package fresh cranberries
1 tablespoon grated orange rind
1/2 cup coarsely chopped walnuts, toasted


1. Combine first 4 ingredients in a large saucepan; bring to a boil. Cook 3 minutes or until sugar dissolves, stirring frequently. Stir in apple, ginger, pepper, and cranberries; bring to a boil. Reduce heat, and simmer 35 minutes or until sauce thickens. Remove from heat; stir in rind. Cool; stir in walnuts.