Print This Recipe Written by Chacha on Nov 22nd, 2015 in Apple, Cranberries, Nuts, Orange, Raisins, Sugar, Thanksgiving | No Comments


  • 1 cup raisins (see cook’s note below)
  • 1 cup walnuts or pecans
  • 1 (12-ounce) bag of fresh cranberries, cleaned
  • 1 1/2 cups sugar
  • 1 cup water
  • 1 stick cinnamon
  • 1 large granny smith apple, peeled, cored, and chopped
  • 1 large orange, zested and juiced


Preheat the oven to 350 degrees F.

Spread walnuts or pecans out on a baking sheet and toast in a 350 degree F oven until golden, about 7 minutes; cool and chop coarsely. Set aside.

Combine the cranberries, sugar, water, and cinnamon in a saucepan. Bring to a boil, lower heat and simmer over low heat until berries start to pop, about 5 minutes. Add the apple, raisins, zest, and juice; continue to cook, stirring occasionally, until the mixture begins to thicken, about 20 more minutes.

Remove from the heat and add the nuts. Transfer to a container and let cool. Refrigerate overnight to allow the flavors to blossom.

Remove the cinnamon stick and serve chilled or at room temperature.

Cook’s Note: I always soaked the raisins in 1/4 to 1/2 cup water that has been boiled for a couple hours before adding it to the sauce. So they are nice and moisten. But, if I have Orange Liquor at hand, I prefer to marinate the raisins in ¼ c warmed Orange Liquor instead of the hot water. Delish!!!

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