The only downside this sauce might have for you is that the color isn´t as bright red but more pinkish.
Cranberry sauce with no added sugar
1 bag (375 grams, about 2 cups) fresh or frozen cranberries
5 jonagold apples
1 large cinnamon stick
2 vanilla beans
optional: a twig of thyme
Wash the cranberries and put them in a large pan.
Add water to the cranberries until they are just about under.
Peel and cut the apples in small pieces.
Add the apples to the cranberries.
Cut the vanilla beans in half lengthwise.
Add vanilla, cinnamon and thyme if using to the cranberries.
Heat the cranberries until boiling.
Reduce heat to low and let boil for 10-15 minutes.
Remove thyme, vanilla bean and cinnamon stick.
Mash the cranberries and apples together.
If you find the cranberry sauce to still be too sour, you can add a tablespoon of sweetener of choice. I recommend either agave or maple syrup.
If you are not eating the sauce immediately, pour into (sterilized) glass jar and add the cinnamon stick again.
Is cranberry sauce a tradition at your house too? How do you like to make it?