Cinnamon Apple Cranberry Sauce

In honor of the upcoming Thanksgiving holiday, here is a yummy healthy side dish to try out with your family dinner. 

Total Time: 45 min
Prep 10 min
Inactive 20 min
Cook 15 min
Yield: 12 servings
Level: Easy


2 cups cranberry juice
1 (6-ounce) bag sweetened dried cranberries
1 cinnamon stick, broken in half
1 cup sugar
2 Gala apples, peeled, cored and diced
2 teaspoons corn starch
In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.

Remove 8 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.

Remove from heat and pour into a serving bowl. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and serve.

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Slow Cooker Venison Sloppy Joes

Original recipe makes 4 servings
  • 1/4 pound bacon
  • 2 pounds venison stew meat
  • 1 large yellow onion, chopped
  • 1/2 cup brown sugar
  • 1/4 cup wine vinegar
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 2 tablespoons minced garlic
  • 1 tablespoon prepared Dijon-style mustard
  • 1 cup ketchup
  • salt and pepper to taste

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Brown stew meat in bacon grease for flavor.
  2. Put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together.
  3. Cook for a minimum of 8 hours on Low setting. Use a fork to separate the meat into a thick and yummy Sloppy Joe-style barbecue.

  • PREP5 mins
  • COOK8 hrs
  • READY IN8 hrs5 mins
Vegetable Deer Soup 

Original recipe makes 10 quarts
  • 1/2 cup butter
  • 2 pounds venison stew meat
  • 3 cups chopped cabbage
  • 3 large potatoes, cubed
  • 2 (15 ounce) cans peas, drained
  • 2 (15 ounce) cans carrots, drained
  • 2 (15 ounce) cans green beans, drained
  • 2 (15.25 ounce) cans whole kernel corn, drained
  • 2 (15 ounce) cans diced tomatoes with juice
  • 1 cup butter
  • 1 (64 fluid ounce) bottle tomato juice
  • 1 (32 fluid ounce) container beef broth
  • 2 tablespoons white sugar
  • 2 tablespoons beef bouillon granules
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper
  • 1 pinch ground cumin
  • 1 pinch ground mustard
  • 1 pinch curry powder
  • 1 pinch cayenne pepper
  • 1 pinch dried parsley
  • 1 pinch Italian seasoning
  • 1 pinch garlic powder

  1. Melt 1/2 cup of butter in a large pot over medium-high heat. Brown the cubed venison in the hot butter, stirring frequently. Add the cabbage, potatoes, peas, carrots, green beans, corn, diced tomatoes, and remaining 1 cup of butter. Pour in the tomato juice and beef broth, then sprinkle in the sugar, beef bouillon granules, salt, black pepper, cumin, mustard, curry powder, cayenne pepper, parsley, Italian seasoning, and garlic powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the venison is tender, and the soup slightly thickened, about 1 1/2 hours.

  • PREP45 mins
  • COOK2 hrs
  • READY IN2 hrs45 mins    

Recipe taken from 

It's Deer Season here in Michigan. Rifle season is fast approaching on Friday, November 15th. In honor of Michigan's hunting tradition, I have decided to share a healthy venison recipe each day until Friday, opening day of rifle season. I hope you find these recipes useful and delicious.