Cranberry Sauce with Apple Cider and Cinnamon

The cranberry is a unique, tart fruit native to North America. It is endemic to the areas where the Lenape tribes once prospered, including today’s New Jersey State, lower New York State, and eastern Pennsylvania. Cranberries were often used by the Lenape People as a symbol of peace in ritual ceremony, and was eaten for its many health boosting benefits. In related news, this year marks the first year in over a quarter of a millennium, wherein Native Americans, i.e., the Lenape People, hold a powwow in Manhattan.


24 oz. fresh cranberries
1 quart apple cider
1 cinnamon stick
1 tbsp. grated fresh ginger
1 tsp. dried orange rinds
1 tbsp. honey
1/4 tsp. salt
2 drops orange blossom extract


Wash and de-stem the cranberries. Place them in a stock pot and add the apple cider, cinnamon stick, grated ginger, orange rind, and salt. Bring to a boil and then simmer for about two hours, stirring every 15 minutes. 

When enough liquid has evaporated from the mixture, it will begin to look more like fruit jelly and less like fruit soup. Remove from heat and allow to cool a bit. Add the honey and the orange blossom extract. 

Jar and store in the fridge, bringing out for festive dinners or for nights alone on the couch with vanilla ice cream. Will last the whole winter through. 

Optional: you can thicken your cranberry sauce using corn starch or gelatin. Take a tablespoon of corn starch, mix it with 3 tablespoons of water, and stir it into the mixture while it’s still hot. Or, pour a cup of cold water in a glass container, sprinkle an ounce of gelatin powder over it and let it set for a minute. Then pour the hot mixture into the bowl and stir for a few minutes. Chill for 4 hours and then serve. Gelatin is not vegetarian and is usually not halal or kosher. 

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