Apple cider adds a bit of warm spice to this easy Thanksgiving side dish.


12 oz. fresh cranberries, about 3 ½ cups

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1 cup granulated sugar

½ cup apple cider

Rinse berries and pick them over to remove any leaves or stems that might be mixed in.

Combine all ingredients in a small pot. Cook, stirring, over medium-high heat, until all of the berries have burst and the sugar has dissolved, about 5 minutes. Lightly mash using a potato masher.

Cool. Transfer to serving dish and refrigerate at least 2 hours before serving.


Did you know? A lot of the cranberries we get are grown right here in the Garden State. If you’re interested in learning all about how the native fruits are harvested, check out the tours at Quoexin Cranberry Company in Shamong, NJ and Native Fruits in Brown Mills, NJ next October.