Confession time.

I am absolutely obsessed with this Cranberry Apple Spread. To the point where it’s getting slightly inappropriate. Every single thing I eat, I am thinking, “How can I incorporate the Cranberry Apple Spread into this?” Rob might be getting slightly sick of it, but not me (and I usually make the dinner plans).


Cranberry Apple Spread

As far as holiday spreads go, this one is at the top of the list. Not only does it involve both cranberries (which I can’t get enough of during the holidays) and crisp, Fall apples, but it is incredibly easy to make. Honestly, you are just boiling cranberries and apples together for a little while and waiting for it to be thick enough to stick a spoon into.

I do recommend you wait until the Cranberry Apple Spread has cooled before you attack it out of the pot with your spoon. I definitely prefer it chilled, but there is something about warm apples. Oh, maybe warmed over some brie on a cracker. Now we’re talking.

I’ve indulged in this Cranberry Apple Spread on bread, turkey roll ups, breakfast sandwiches, and with brie on wine and cheese night. Really, there is no wrong way to eat this happiness in a mason jar. You could even take to it with a spoon. I’m not one to judge (especially since I have done it).

Cranberry Apple Spread

Tart, sweet, tangy, and drool-worthy. I highly recommend making this deliciousness while cranberries are on sale and apples are at their finest because you are going to want to spread this on everything, especially those Thanksgiving leftovers. Trust me.

Cranberry Apple Spread

[amd-zlrecipe-recipe:9]

This recipe made 24 ounces, or 4, 6-ounce jars. One jar will keep up to 4 weeks in the fridge, or 6 months in the freezer.

RQ: Are you a cranberry fan? What is something you’re eating a ton of right now? Do you have any spreads that are so versatile? 

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