“Can we make those cranberries again?” my five-year-old asked the other day. Noting this was a request for fruit (right?) rather than say, bunnie-shaped crackers, I dove right in.
“Oh, the muffins?” I guessed remembering how many batches of these low-sugar cranberry oat muffins we made last year, totally congratulating myself on baking something so tasty she remembers it a whole year later. I really am a good cook. I thought. And healthy too.
“No.”
“Oh.”
With a few more rounds of “Was it this?” or “Maybe it’s that?” between us, Phoebe and I finally arrived at the simple answer: CRANBERRY SAUCE, DUMMY! (That last part was implied. By me.)
Here’s our favorite recipe, one that each kid who eats solid food had three helpings of last night during our trial run.
PrintLow-Sugar Cranberry Sauce Your Kids Will Gobble Up
Ingredients
- 1 bag fresh cranberries (12 ounces)
- 1/2 cup sugar
- 1 cinnamon stick, broken in half
- 1 Granny Smith apple, peeled and diced
- 2 teaspoons cornstarch
- optional: zest and/or juice of one orange
Instructions
- In a medium saucepan over medium heat, combine the cranberries, sugar and cinnamon stick with 1 cup of water.
- When the first berries start to burst, add apple and 2 cups of water. Boil on low for about 10 minutes until apples become soft.
- This is important: Take 1/2 cup of liquid out of the pan and add cornstarch to it. Mix. Pour the cornstarch mixture back into the pot and stir.
- Take off the heat and cool. The sauce will thicken as it cools. Refrigerate for about 3 hours before serving. (Store in a covered container in the fridge for up to 1 week.)
And while you have fresh cranberries on hand, don’t miss making these super simple cranberry scones!
Fantastic recipe Charity! Looks delicious! What restaurant have you had the best cranberry sauce? Remember to add it to your Besty List! http://www.thebesty.com/foodlets
Just made this with Henry. We love it!!
Awesome, Sara! I just put some in my kindergartener’s lunchbox today, in the little container. She’ll flip. Who knew cranberry sauce would be such a hit with the little guys? Not to mention the deliciousness it brings to your everyday sandwich… Thanks for your note!
Charity – I assume that this recipe would be fine to be refrigerated for a couple of days? (And served cold)
Absolutely, Audra! I’m sure it would last for up to a week, though I can’t imagine you wouldn’t eat it up before then. Enjoy!
Perfect… just wanted to prepare ahead of time for Thanksgiving! I have no doubt it will be quickly consumed. 🙂