Mini-Fasting Guide
Bone Broth CookBook
Mini-Fasting Guide
Current Recipe:

Cranberry Apple Sauce

Cranberry / Apple / Walnuts / Honey / Lemon

Related Resources:

More Recipes

Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds Ingredients: ¼ cup water 6 ounces…

Make Bone Broth fast with your pressure cooker or Instant Pot! If you have a pressure cooker or Instant Pot, it's easy…

Cranberries add a tart/sweet flavor to the pork. Serve leftovers in lettuce or cabbage cups for lunch.  If there are…

This is a traditional German dish often served on New Year’s Day for good luck. The cooked apples, onions, and…

With just a few ingredients and your Instant Pot, you can have a delicious pork chops ready in minutes! Instant…

This hearty Instant Pot Oxtail Ragout  is rich with flavor! Warm and comfy and good for the soul!  If you haven’t…

Need to get dinner on the table in a flash? You can “roast” a whole chicken in your pressure cooker…

Adding Italian herbs and tomatoes to a basic pot roast recipe enhances the flavors. Pressure cooking makes for fast preparation…

The delicate flavor and texture of leeks combined with the earthiness of mushrooms turn ordinary chicken breasts into creamy deliciousness.…

Cranberry Apple Sauce

Written by Dr. Kellyann Petrucci

Download PDF

Prep time: 5 min • Cook time: 25 min • Yield: 6-8 servings


  • 1 pound cranberries
  • 1 ½ cup filtered water
  • 1 Fuji apple, cored and cut into a ¼ “dice
  • 1 cup walnuts, coarsely chopped
  • 1 lemon, juice and zest
  • ¾ – 1 cup honey, to taste
  • ¼ teaspoon black pepper


  1. Rinse the cranberries with cold water and drain in a colander.
  2. Place the cranberries in a heavy pot over medium heat and add the filtered water;  Bring it to a boil.  The cranberries will soften and pop open when they are cooked.
  3. Adjust the heat a little lower.
  4. Stir in all the remaining ingredients.  Stir well to combine.
  5. Simmer for approximately 11 – 15 minutes or until the apples have softened a little.
  6. Remove from the heat and let the sauce cool for 30 minutes before serving.  The sauce tastes the best if it’s made a day or 2 before serving

Recipe Courtesy of Celia Fern