Zombie Cranberry Sauce


5 min


15 Min



A Note from Chef Logan:
I personally hate canned cranberry sauce, and most cranberry sauces people make that are from fresh cranberries I find aren't balanced correctly and come off rather tart, which I don't prefer. This sauce is my personal favorite, rehydrating the craisins is an inexpensive and easy way to make cranberry sauce with little ingredients in under 15 minutes. I think the hardest thing about this recipe is peeling and dicing the two apples.


2 gala apples, peeled and diced

12 ounces of craisans 

2 cups cranberry juice

1 cinnamon stick

2 star anise

Zest and juice of half an orange

½ an orange sliced

½ a cup of sugar 

2 tablespoons cornstarch slurry


Cranberry Sauce

Step 1

In a medium saucepan, add the apples, cranberries, cranberry juice, cinnamon stick, star anise, and sugar; bring them to a low simmer and allow the cranberries to rehydrate.

Step 2

Once the cranberries have softened and the apples have begun to take on the color of the cranberries, add in the sliced orange, orange zest and orange juice.

Step 3

Continue to simmer for a few minutes allowing the flavors to mingle and the orange to take on the color of the cranberries.

Step 4

Adjust the heat to medium, producing a faster simmer, pour in about two tablespoons of cornstarch slurry to thicken the mix,

Step 5

Stir it in and remove from heat once thickened. Serve warm or chill before serving.