I know it’s a bold claim, but this truly is the best cranberry sauce recipe. I have been making it for almost 20 years and usually make a triple batch on Thanksgiving (check out our Thanksgiving recipes) because everyone in my family loves it so much.

This year, I implore you to ditch the gelatinous canned sauce that masquerades as cranberry sauce, and make your own homemade cranberry sauce.

And there’s no need to be intimidated, because this cranberry sauce recipe is easy to make with 5 ingredients in under 30 minutes.

Cranberry Sauce Recipe Ingredients & Substitutions 

• Fresh cranberries. This cranberry sauce recipe tastes best when it’s made with fresh cranberries. I have used frozen cranberries and while it still tastes great, it is a little “seedy” meaning the seeds don’t break down as well during cooking. If using frozen, I would recommend blending the sauce in a high-powered blende.r
• Orange Juice. choose a pulp-free variety for the best texture.
• Brown Sugar. Both light and dark brown sugar work well in this recipe. Dark brown sugar will impart a slight molasses taste. 
• Granulated Sugar. white sugar or organic cane sugar are good choices. (or try this healthy cranberry sauce).
• Cinnamon. Ground cinnamon really takes this cranberry sauce from good to phenomenally great. I don’t recommend omitting it, but it can be left out with delicious results. 
• Water. you can substitute water with more orange juice, or apple cider.

I have tried playing with the ratio of orange juice and water, decreasing the amount of sugar, etc. and have landed on this recipe every. single. time. I do have a healthy cranberry sauce recipe (with a video) here that uses no refined sugar.

How to make Cranberry Sauce

Let’s walk through how to make cranberry sauce together, and be sure to watch the video for additional help.

The first step in this cranberry sauce recipe is to whisk the water, orange juice, granulated sugar, brown sugar and cinnamon together in a saucepan over medium-high heat.

Once the mixture is boiling, add the cranberries and stir to combine.

Turn the heat down to simmer and simmer the mixture uncovered for 10 – 12 minutes, stirring occasionally, until cranberries begin to pop. (You will hear popping noises and the berries will burst open).

One of my favorite parts of making this Homemade Cranberry Sauce is that the cranberries “talk” to you as they cook. As they warm up they start popping and snapping. Keep cooking until most of the berries have burst.

Mash or Blend Sauce

Next, you can make a chunky or smooth sauce in one of these two ways:

1. Mash the cranberries with a potato masher. As pictured, this is how I make cranberry sauce with orange juice because we like our cranberry sauce a little chunky!
2. Use a Blender. If you enjoy your homemade cranberry sauce extra-smooth use a blender! Simply put the mixture into the container of a blender (Vitamix) after it’s fully cooked, and blend to your desired consistency.

Mash the cranberries until you reach your desired consistency.

This cranberry sauce recipe thickens as it cools. So Let it cool to room temperature in a pan, then transfer it to an airtight storage container to chill completely in the refrigerator.

Make-Ahead

I suggest making this homemade cranberry sauce at least one day in advance so it can chill overnight.

I make this recipe a day or two before Thanksgiving and store it in an airtight container in the fridge. You might even argue that it tastes better after siting for a couple days because the flavors become richer as they have time to blend.

Store/Freeze

Store cranberry sauce in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 2 months.

Serve

Serve this homemade cranberry sauce chilled with your favorite holiday recipes (try all of our delicious Thanksgiving Recipes). Here are my top suggestions:

• Oven Roast Turkey Recipe
• Best Mashed Potatoes or cream cheese mashed potatoes
• Roasted Green Beans or Roasted Brussels Sprouts
• Slather it on the best dinner rolls.
• Sweet potato casserole or candied yams.

Cranberry Sauce Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Homemade Cranberry Sauce Recipe

The best Homemade Cranberry Sauce recipe you will ever make, and a must-have recipe for your holiday celebrations! This cranberry sauce with orange juice is made with only 5 ingredients in under 30 minutes, and it can be prepared ahead of time! You'll never buy canned cranberry sauce in a can again!

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 16 Servings

Calories 65kcal

Author Laura

Cost $5

Equipment

• potato masher
• 5 Quart Sauce Pan
• measuring spoons
• measuring cups

Ingredients

• 12 oz fresh cranberries (rinsed)
• ¼ cup water
• ¾ cup pure orange juice
• ½ cup granulated sugar
• ½ cup light-brown sugar
• ⅛ teaspoon ground cinnamon

US Customary – Metric

Instructions

• In a medium sauce-pan, whisk together water, orange juice, granulated sugar, brown sugar and cinnamon over medium-high heat.
• Once the mixture comes to a boil, gently pour cranberries into the saucepan and reduce the heat to a simmer.
• Simmer the mixture uncovered for 10 – 12 minutes, stirring occasionally, until cranberries begin to pop. (You will hear popping noises and the berries will burst open).
• Once most of the berries have popped, use a potato masher to gently mash the cranberries. The more you mash, the smoother the mixture will be. If you prefer extra-smooth cranberry sauce, blend the mixture in a blender until smooth. 
• Simmer for another 3 minutes and then turn off heat but leave the pot uncovered on top of the burner to cool and thicken for 20-30 minutes, stirring occasionally.
• Transfer the cranberry sauce to an airtight container to chill overnight (or for at least 6 hours).

Video

Notes

Ingredient Substitutions: 

• Fresh cranberries. this recipe tastes best when it’s made with fresh cranberries. I have used frozen cranberries and while it still tastes great, it is a little “seedy” meaning the seeds don’t break down as well during cooking. If using frozen, I would recommend blending the sauce in a high-powered blende.r
• Orange Juice. choose a pulp-free variety for the best texture.
• Brown Sugar. Both light and dark brown sugar work well in this recipe. Dark brown sugar will impart a slight molasses taste. 
• Granulated Sugar. white sugar or organic cane sugar are good choices. (or try this healthy cranberry sauce).
• Cinnamon. Ground cinnamon really takes this cranberry sauce from good to phenomenally great. I don’t recommend omitting it, but it can be left out with delicious results. 
• Water. you can substitute water with more orange juice, or apple cider.

Make-Ahead 

I always make this recipe a day or two before Thanksgiving and store it in an airtight container in the fridge. You might even argue that it tastes better after siting for a couple days because the flavors become richer as they have time to blend!

Store

Store it in an airtight container in the refrigerator for up to 2 weeks or freezer for up to 2 months.

Nutrition

Serving: 2Tablespoons | Calories: 65kcal | Carbohydrates: 17g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 50mg | Fiber: 1g | Sugar: 15g | Vitamin A: 36IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 0.1mg

Make these Holiday Recipes

Best Thanksgiving Recipes

Best Mashed Potatoes

Best Sweet Potato Casserole

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Roast Turkey Recipe

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My favorite thing about the fall is that it’s apple season. So, I found it fitting to share our family’s favorite Apple Crumb Pie Recipe with you (also try this apple crisp, homemade caramel apples, and these easy cinnamon apples).

I prefer a crumb topping on my pies instead of a double pie crust (click here for a double-crust apple pie). It’s buttery, sugary crumbly texture is just irresistible! And it’s easy to sprinkle on the top instead of form into shapes (like a lattice).

This homemade Apple Crumb Pie recipe uses only a few, simple ingredients, allowing the taste of the apples to really shine. It’s the perfect dessert for Thanksgiving (along with these Thanksgiving recipes) or any time of the year.

Fun fact, this was the very first Thanksgiving dessert recipe I shared when I started my blog in 2016.

Apple Crumb Pie: Ingredient Substitutions 

• Pie crust. I suggest making your own flaky butter pie crust (instructions are in the recipe card). Or, you can use a store-bought crust to make the recipe even easier.
• All-Purpose Flour. Use a 1:1 all-purpose gluten-free flour blend to make the recipe gluten-free. Pastry flour also works well.
• Granulated Sugar. Brown sugar can be used in place of granulated sugar in the filling for a deeper flavor.
• Apples.  Choose your favorite apple variety. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.

How to make Apple Crumble Pie

Let’s walk through this recipe together, and don’t forget to watch the video.

Make the Crust

Since this apple crumble pie is homemade, begin by making the crust. I always make pie crust because it’s easy and delicious (like in this French Silk pie and this Pumpkin Pie).

Whether you use a food processor or a good old-fashioned pastry cutter, making this all-butter pie crust recipe literally takes 5 minutes. It is super easy and tastes so much better than the store-bought crusts. Halve the recipe and follow the instructions here: Butter Pie Crust.

The crust needs to be chilled for at least 1 hour or overnight. Wrap it tightly in plastic wrap and put it in the fridge.

After chilling, roll out the dough. I suggest using your pie plate to measure the dough to make sure I rolled it large enough.

Then, form it into the pie dish and crimp the sides with your thumb and pointer finger (see the video).

Make the Apple Crumble Pie Topping

While the pie crust is chilling, make the crumble topping. Begin by combining the dry ingredients in a large bowl.

Then, cut in the softened butter with a fork or pastry cutter, or with your hands.

The topping should look like the photo below, well-mixed with large crumbs. Set it aside until you assemble the pie.

Make the Apple Crumble Pie Filling

I suggest making the apple filling with the dough is chilling as well. Begin by peeling, coring and slicing the apples and placing them in a microwave-safe bowl.

Then, cook the apples in the microwave for 5 minutes, until they are soft to the touch.

Once they finish cooking, transfer them to a colander to drain any excess water.

While the apples are cooking, combine the dry filling ingredients (sugar, flour, cinnamon, and nutmeg) in a small bowl.

After the apples have been drained and cooled slightly, add the dry filling mixture and stir to combine.

Assemble the Apple Crumb Pie

Once all the components are ready, it’s time to assemble the pie. Pour the apple filling into the prepared pie crust.

Then, evenly sprinkle the crumble topping over the apple filling.

Bake & Cool

Cover the crust with a pie crust shield and bake in the preheated oven for about one hour.

You know this Apple Crumble Pie is done when the filling starts to bubble and the top is a delicious golden-brown.

This pie is best after it has cooled until it’s just barely warm. I recommend letting it cool on a wire rack for at least 3 hours, preferably longer.

Serve

Serve this apple crumble pie with a dollop of fresh homemade whipped cream or a scoop of vanilla ice cream for a perfect fall treat.

Store

Store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Freeze

This pie freezes very well! There are 2 ways to freeze this recipe:

1. Freeze the entire pie. Let the pie come to room temperature, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
2.  Freeze individual slices. Put the slices on a baking sheet and transfer them to the freezer. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Apple Crumble Pie

This apple crumble pie recipe is a delicious twist on classic apple pie! A delicious apple filling sits between a flaky pie crust and buttery crumble topping. Serve with a scoop of vanilla ice cream for the perfect fall dessert.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Cooling 3 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 12 Servings

Calories 337kcal

Author Laura

Cost $9

Equipment

• measuring spoons
• measuring cups
• spatula
• pie dish
• pie crust shield
• rolling pin
• pie crust shield

Ingredients

Pie Crust

• 1 ¼ cups all-purpose flour
• ½ tsp fine sea salt
• 1 Tablespoon granulated sugar
• ½ cup salted butter
• ¼ cup water (ice cold)

Filling

• 4 pounds apples (peeled, cored and sliced – 9 to 10 cups apples)
• ½ cup granulated sugar
• 3 Tablespoons all-purpose flour
• 1 ½ teaspoons ground cinnamon

Topping

• 6 Tablespoons salted butter (softened)
• ⅓ cup granulated sugar
• ¾ cup all-purpose flour
• ½ tsp ground cinnamon
• ¼ tsp fine sea salt

US Customary – Metric

Instructions

Make the Pie Crust:

• Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.
• Add the butter (or earth balance) and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched. 
• Remove dough from processor (will be crumbly) and form into a ball.
• Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.

Make the Crumble Topping:

• In a small bowl, mix together sugar, flour, cinnamon and salt until combined.
• Cut in butter with a fork, a pastry cutter, or your hands until crumbly. Set aside.

Make the Apple Filling:

• Place the peeled and cored apples in a microwave safe dish and microwave for 5 minutes, until apples are slightly soft to the touch.
• While apples are in the microwave, mix together sugar, flour cinnamon and nutmeg in a small bowl.
• Remove apples from the microwave and transfer them to a colander to drain any excess water.
• Then, put them in a large bowl, add the dry mixture to the partially cooked apples and stir to coat.

Assemble the Pie

• Towards the end of the chilling time for the crust, preheat the oven to 350 degrees Fahrenheit.
• Remove crust from refrigerator and roll into a circle, about ¼ to ½ inches thick. (if it has been refrigerated overnight you will need to let it sit on the counter at room temperature until it is pliable).
• Place crust into pie plate and form the crust as you wish (pinch the sides).
• Pour filling into unbaked pie crust.
• Use your hands to evenly sprinkle the crumb topping over the filling.
• Put a pie crust shield or aluminum foil over the outer crust of the pie to protect it from burning. Remove the shield in the last 10-15 minutes of baking if it doesn’t begin to brown under the shield.

Bake & Cool

• Bake the pie in the preheated oven, on the lower rack, for 55-60 minutes, or until the filling begins to bubble and the top & crust is lightly browned.
• Let cool for at least 1 hour then serve.

Video

Notes

Ingredient Substitutions 

• Pie crust. I suggest making your own flaky butter pie crust (instructions are in the recipe card). Or, you can use a store-bought crust to make the recipe even easier.
• All-Purpose Flour. Use a 1:1 all-purpose gluten-free flour blend to make the recipe gluten-free. Pastry flour also works well.
• Granulated Sugar. Brown sugar can be used in place of granulated sugar in the filling for a deeper flavor.
• Apples.  Choose your favorite apple variety. I recommend pink lady, honey crisp, gala, jazz, granny smith, McIntosh, etc. A sweet/tart mixture is my favorite.

Store

Store leftover pie in an airtight container at room temperature for 2 days, or in the refrigerator for up to 1 week. 

Freeze

1. Freeze the entire pie. Let the pie come to room temperature, then wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving.
2.  Freeze individual slices. Put the slices on a baking sheet and transfer them to the freezer. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

Nutrition

Serving: 1slice | Calories: 337kcal | Carbohydrates: 53g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 254mg | Potassium: 192mg | Fiber: 4g | Sugar: 31g | Vitamin A: 494IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg

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I adore beets. Whether they’re in a salad, blended into a smoothie or roasted and eaten all by themselves, beets are a delicious & versatile vegetable and nutritional powerhouse.

This Oven Roasted Beets recipe is my favorite way to prepare fresh beets. Roasting brings out their natural sweetness, which is enhanced by a drizzle honey and balsamic vinegar. Roasting beets also give them the best texture (not mushy like boiled beets).

Roasted beets taste like vegetable candy, and are so delicious my kids love them too!

Roasted Beets: Ingredients & Substitutions 

• Fresh Beets. You could use drained canned beets, but fresh are so much better. Any color of beet (or a mixture of colors) works well.
• Olive oil. Any neutral tasting oil such as avocado oil, canola oil, etc. is a good substitute.
• Balsamic Vinegar is an ingredient I splurge on. A high-quality balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious.
• Honey. Use pure maple syrup for a vegan version. If you are using the highest quality balsamic vinegar you can omit the sweetener. However I find that kids are more likely to eat and enjoy these roasted beets if I use a little honey/syrup.

How to Roast Beets 

Let’s walk through this roasted beets recipe together, and don’t forget to watch the video.

Begin by using a vegetable peeler to remove the skin from the beets. This is a messy process, but will be worth it in the end! Peeling and chopping the beets before roasting cuts down the bake time significantly.

Then, drizzle the peeled & chopped beets with olive oil and sprinkle them with sea salt. Make sure to stir them well.

Next, spread the seasoned beets in an even layer on a large baking pan.

Then, roast the beets in the oven for 30 minutes, or until they are soft to the touch, stirring once halfway through. Note: the size of the beet cubes will greatly effect baking time.

Roasting the beets before adding the balsamic glaze will ensure that the glaze doesn’t burn before the beets are fully cooked.

While the beets are roasting, combine the honey and balsamic vinegar in a small bowl.

After 30 minutes, remove the beets from the oven and drizzle the balsamic glaze over them. Stir until they are evenly coated.

Then, return the beets to the oven and roast an additional 10 minutes, stirring once halfway through. The beets are done when they are soft to the touch and the balsamic glaze has thickened and coated the them. 

Serve

Transfer the roasted beets from the baking pan to a dish and serve. I chose to garnish them with chopped beet greens, you can also use parsley, fresh rosemary, or basil as delicious & beautiful garnishes.

I suggest serving them on a salad, like burrata salad or kale salad. Or as a side to your favorite Thanksgiving recipes.

Store

Store roasted beets in an airtight container in the refrigerator for up to 5 days. Reheat them in the microwave, oven, or on the stovetop if desired, or serve them cold.

FAQs about Roasted Beets

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Balsamic Roasted Beets Recipe

Made with 5 ingredients including fresh beets, this easy Roasted Beets recipe is a delicious side dish or addition to any salad. Follow our step-by-step instructions to learn how to roast beets in the oven.

Course Salad, Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6 Servings

Calories 61.2kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• baking sheet

Ingredients

• 3 beets peeled & diced (about 3 cups)*
• 1 Tablespoon olive oil
• ½ teaspoon sea salt
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon honey (pure maple syrup for a vegan version)

US Customary – Metric

Instructions

• Preheat oven to 425 degrees Fahrenheit.
• Grease a large baking sheet or dish, set aside.
• Peel and cut 3 beets into ½” cubes.
• Toss beets with 1 Tablespoon olive oil and ½ tsp sea salt.
• Spread onto a greased baking sheet in an even layer.
• Bake in preheated oven for 20 to 30 minutes, or until the beets are soft to the touch, stirring once halfway through.
• While the beets are roasting, combine the balsamic vinegar and honey in a small bowl.
• After 30 minutes (or when beets are soft to the touch), remove the beets from the oven and drizzle the honey/vinegar mixture over the beets on the baking sheet.
• Stir until all the beets are evenly coated.
• Return to the oven for 10 minutes ( until the balsamic/honey mixture coats the beets), stirring once half way through.
• Remove from the oven and serve warm or store and serve later over your favorite salads.

Video

Notes

Ingredient Substitutions 

• • Fresh Beets.  Any color of beet (or a mixture of colors) works well.

• • Olive oil. Any neutral tasting oil such as avocado oil, canola oil, etc. is a good substitute.

• • Balsamic Vinegar is an ingredient I splurge on. A high-quality balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious.

• • Honey. Use pure maple syrup for a vegan version. If you are using the highest quality balsamic vinegar you can omit the sweetener. However I find that kids are more likely to eat and enjoy these roasted beets if I use a little honey/syrup.

How to prevent staining your hands: 

Wear rubber or plastic gloves while peeling and cutting the beet.s

Note on baking time: 

The size the beets are cut to makes a difference in roasting time. Please be aware of this and check your beets after 15 minutes of cooking to ensure they are not getting overdone! 

How to Roast Whole Beets

*Instead of peeling and cutting the beets, you could roast them whole in the following way:

1. Wrap beets individually in aluminum foil and set on a baking sheet.
2. Roast in an oven set to 450 degrees F until the beets are soft to the touch, 50-70 minutes depending on the size of the beets.
3. Remove skin from beets with your hands or a vegetable peeler. (at this point you can store the roasted beets until later when you’re ready to add the rest of the ingredients, dice and roast)
4. Dice and toss with recipe ingredients.
5. Roast for 10-15 minutes at 425 degrees F until beets are soft and the balsamic mixture is thick and coats the beets.

Store/Freeze

Store roasted beets in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Reheat them in the microwave, oven, or on the stovetop if desired, or serve them cold.

Nutrition

Serving: 0.5cup | Calories: 61.2kcal | Carbohydrates: 9.7g | Protein: 1.1g | Fat: 2.4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.7g | Sodium: 142.3mg | Potassium: 223.1mg | Fiber: 2g | Sugar: 7.5g | Vitamin A: 20IU | Vitamin C: 4.6mg | Calcium: 12mg | Iron: 0.6mg

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These perfectly seasoned roasted chickpeas are an easy, flavorful and healthy snack.

I also love serving them alongside our favorite mediterranean dishes like this delicious baked falafel, hummus chicken, Greek meatballs, hummus and pita bread, and this tzatziki sauce.

Crispy chickpeas are my favorite way to add more protein and fiber to a meatless salad – especially this greek salad!

Roasted Chickpeas Recipe: Ingredients & Substitutions

These roasted chickpeas are really versatile.

• Olive oil: Any oil works well in this recipe, my top suggestions are olive oil and avocado oil.
• Spices: I have included my favorite spice mixture for this recipe – but you can adjust the spices to your liking.
• Chickpeas. I use canned chickpeas for ease. If cooking your own, you will need 1.5 cups of cooked chickpeas.

How to Roast Chickpeas

I perfected the method to make perfectly crispy chickpeas every single time! Follow the steps and don’t skip any!

Begin by very lightly greasing a baking sheet – preferably with spray olive oil or avocado oil – then set it aside.

Next, drain and thoroughly rinse the chickpeas (if using canned).

Then, thoroughly dry the chickpeas. I suggest turning the drained and rinsed chickpeas onto a paper-towel lined plate and patting them dry. It’s important they are completely dry to achieve maximum crispiness.

While the chickpeas are drying, mix the spices together in a small bowl.

Once the chickpeas have been thoroughly rinsed and dried, bake them “naked” for 15 minutes without any oil or seasoning on them. This way they begin to crisp up before they absorb any of the olive oil.

After 15 minutes, remove the chickpeas from the oven, drizzle ½ Tablespoon olive oil over the chickpeas, and stir until they are evenly coated.

If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil.

Once they are evenly coated with oil, add the spices to the chickpeas and stir until evenly coated.

Then, continue baking in the preheated oven for 10 more minutes before removing them to stir the chickpeas again.

Return the stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 35-40 minutes of baking).

Then, turn off the oven and crack the door so it’s slightly ajar. Let chickpeas cool in the oven to achieve maximum crispiness

Store/Freeze

I suggest storing these in an airtight container at room temperature for up to 5 days. You can freeze them as well, but you will likely need to re-crisp them in the oven after they thaw.

To re-crisp the chickpeas

If you live somewhere humid or your home has moisture in the air, you may need to re-crisp the roasted chickpeas after storing them. To do this, just preheat your oven to 400 degrees F and bake them for 2 to 5 minutes.

FAQs about roasted Chickpeas

Here are answers to some of the frequently asked questions about making this roasted chickpeas recipe!

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Crispy Roasted Chickpeas Recipe

This is the absolute best roasted chickpeas recipe. The foolproof method results in flavorful, crispy chickpeas that turn out perfectly every time! Delicious on top of Greek Salad!

Course Salad, Snack

Cuisine Mediterranean

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Cooling 20 minutes minutes

Total Time 1 hour hour 2 minutes minutes

Servings 8 servings

Calories 53.3kcal

Author Laura

Cost 3

Equipment

• measuring spoons
• baking sheet
• glass batter bowl
• spatula

Ingredients

• 15 oz chickpeas (drained and rinsed)
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon ground corriander
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ½ to 1 Tablespoon olive oil

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F.
• Lightly spray a baking sheet with cooking oil (olive oil or avocado oil) or cooking spray. Set aside.
• Drain and rinse the chickpeas.
• Then, put the chickpeas on a paper-towel lined plate and pat dry. If necessary, discard wet paper towels and use fresh ones. Let the chickpeas dry on the paper towels until they are no longer wet.
• In a small bowl, mix together cumin, paprika, garlic powder, sea salt, onion powder and pepper. Set aside.
• Transfer the rinsed and thoroughly dried chickpeas to the prepared baking sheet.
• Bake in the preheated oven for 15 minutes "naked" – meaning without any oil or spices.
• After 15 minutes, remove the chickpeas from the oven and drizzle ½ Tablespoon olive oil over the chickpeas, stirring until evenly coated. If necessary, slowly add more olive oil (up to 1 tablespoon) until all the chickpeas are lightly coated.
• Once the chickpeas are coated in oil, add the spice mixture and stir until evenly distributed.
• Bake at 400 for 10 additional minutes, then remove from the oven and stir the chickpeas.
• Return the stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 30-35 minutes of baking).
• Turn off oven and open the oven door so it's slightly ajar. Let the chickpeas cool in the oven to achieve maximum crispiness.
• Serve with your favorite recipes like this Greek Salad.

Video

Notes

How to Store Roasted Chickpeas

Store these roasted chickpeas in an airtight container at room temperature.

How to Re-crisp

If you don’t bake them long enough the chickpeas could get a little soft, simply re-crisp them in the oven for 2-5 minutes. 

Ingredient Substitution notes:

• Olive oil: Any oil works well in this recipe, my top suggestions are olive oil and avocado oil.
• Spices: I have included my favorite spice mixture for this recipe – but you can adjust the spices to your liking.
• Chickpeas. I use canned chickpeas for ease. If cooking your own, you will need 1.5 cups of cooked chickpeas.

Nutrition

Serving: 2Tablespoons | Calories: 53.3kcal | Carbohydrates: 8.7g | Protein: 2g | Fat: 1.3g | Potassium: 70.1mg | Fiber: 1.7g | Vitamin A: 80IU | Vitamin C: 2.1mg | Calcium: 13mg | Iron: 0.5mg

Favorite Mediterranean Recipes

Homemade Hummus

Greek Chicken Marinade

Tabbouleh Recipe

Homemade Pita Bread Recipe

Mediterranean Chickpea Salad

Greek Tzatziki Sauce Recipe

Since smoothies are my favorite drink and raspberries are my favorite fruit, naturally I had to share my favorite raspberry smoothing recipe with you!

This raspberry banana smoothie is made with 5 nutritious ingredients. It’s light and fresh and naturally sweet.

Plus, it’s easy to make in 5 minutes and is sure to become your favorite summer smoothie!

Raspberry Smoothie: Ingredients & Substitutions

• Almond milk Milk. use your favorite milk – whole milk, 2%, coconut milk, etc.
• Honey. maple syrup is a good substitute for honey.
• Frozen raspberries. you can use fresh summer raspberries that have been frozen (preference), or store-bought frozen raspberries. Using frozen berries creates a thick flavorful smoothie.
• Frozen Banana. Adding frozen banana to smoothies is my favorite way to sweeten a recipe as well as give the smoothie a creamy texture. Using frozen banana means that you don’t need to add ice to make it thick and cold.
• Lemon juice. I like the acid in this recipe to bring everything together. Lime juice works well too.

How to Make a Raspberry Smoothie

We’ll walk through this raspberry smoothie recipe step-by-step, plus you can watch the video for additional recipe support.

Add Ingredients to Blending Container

Begin by adding all the ingredients in the order listed in the raspberry smoothie recipe to the container of a Vitamix blender (or another high-powered blender).

It’s important to add the milk first, then the rest of the ingredients, for easy blending. Add the honey on top of the frozen fruit to ensure it doesn’t stick to the bottom of the blending container.

Raspberry Smoothie Optional Mix-Ins

You can add some nutritional boosters to this raspberry banana smoothie, here are some suggestions.

• Greens. Adding 1 cup of spinach or power greens, won’t effect the taste or texture of this smoothie at all. It will change the color, so keep that in mind.
• Protein powder. Adding a scoop of vanilla protein powder is a great choice.
• Chia seeds.  for some extra protein and fiber, I recommend adding 1-2 Tablespoons chia seeds and drinking the smoothie immediately. 
• Nut butter. some cashew butter or almond butter (or homemade vanilla almond butter) are great choices.
• Bee Pollen. I love putting this in my smoothies for flavor and nutrients.

Blend the Raspberry Smoothie

Once the ingredients are in the blending container, secure the lid and blend until the mixture is smooth – starting on low speed and increasing to high. Use the tamper to press the ingredients to the blades (if using a Vitamix).

You may need to pause, scrape down the sides and continue blending to ensure your smoothie is thick and frozen and avoid over-blending.

Serve

Next, pour the raspberry smoothie into 2-4 glasses and serve immediately.

I like to serve smoothies as part of a complete breakfast – with some of our other breakfast recipes like peanut butter banana baked oatmeal or baked egg muffins.

This raspberry smoothie also makes a delicious snack on warm summer days after spending the day swimming at the pool or hiking!

Store/freeze

You can store leftover smoothie in a glass jar with a lid for up to 1 day in the refrigerator or 1 month in the freezer. Thaw overnight in the refrigerator.

Raspberry Smoothie Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Raspberry Smoothie Recipe

This healthy raspberry smoothie recipe is made with 5 ingredients in 5 minutes. It’s a light and refreshing breakfast or snack.

Course beverage, Breakfast, Drinks, smoothie, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 Servings

Calories 263kcal

Author Laura

Equipment

• Vitamix blender
• measuring spoons
• measuring cups

Ingredients

• 1 ½ cups unsweetened almond milk or your choice of milk
• 2 cups frozen raspberries (10 oz)
• 1 teaspoon lemon juice
• 1 banana frozen
• 2 Tablespoons honey
• Optional add-ins
• 2 Tablespoons vanilla protein powder optional
• 1 cup spinach optional

US Customary – Metric

Instructions

• Add ingredients in the order listed to the container of a Vitamix blender (or another high-powered blender).
• Blend, starting on low speed an increasing to high. Use the tamper to press the ingredients into the blades. Blend on high until smooth.
• Pour into 4 glasses and serve immediately.

Video

Notes

Ingredient Substitutions

• Almond milk Milk. use your favorite milk – whole milk, 2%, coconut milk, etc.
• Honey. maple syrup is a good substitute for honey.
• Frozen raspberries. you can use fresh summer raspberries that have been frozen (preference), or store-bought frozen raspberries. You can use fresh raspberries too, especially if you have frozen bananas. 
• Lemon juice. I like the acid in this recipe to bring everything together. Lime juice works well too.

Optional smoothie add-ins: 

• Greens. Adding 1 cup of spinach or power greens, won’t effect the taste or texture of this smoothie at all. It will change the color, so keep that in mind.
• Protein powder. Adding a scoop of vanilla protein powder is a great choice.
• Chia seeds.  for some extra protein and fiber, I recommend adding 1-2 Tablespoons chia seeds and drinking the smoothie immediately. 
• Nut butter. some cashew butter or almond butter (or homemade vanilla almond butter) are great choices.
• Bee Pollen. I love putting this in my smoothies for flavor and nutrients.

Store/Freeze

You can store leftover smoothie in a glass jar with a lid for up to 1 day in the refrigerator or 1 month in the freezer. Thaw overnight in the refrigerator.

Nutrition

Serving: 0.5recipe | Calories: 263kcal | Carbohydrates: 49g | Protein: 13g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 294mg | Potassium: 547mg | Fiber: 10g | Sugar: 31g | Vitamin A: 1484IU | Vitamin C: 42mg | Calcium: 346mg | Iron: 1mg

Try these recipes

Healthy Strawberry Banana Smoothie

Best Green Smoothie Recipe

Best Healthy Smoothie Recipes

Healthy Pineapple Smoothie

Spinach Smoothie

Banana Peanut Butter Smoothie

I love peanut sauce. I use it to make stir fry, dip spring rolls, and I even drizzle it over salads.

This peanut sauce recipe is the best. It’s easy to make and tastes better than your favorite restaurant!

Peanut Sauce Recipe: Ingredients & Substitutions

• Creamy peanut butter. I suggest a natural variety that is liquid at room temperature for easy stirring. You can also use crunchy, if desired.
• Water/Coconut Milk. This sauce tastes great with both water and coconut milk.
• Rice Vinegar. Mirin is a great substitute for rice vinegar.
• Sesame Oil. I don’t suggest any substitutions for sesame oil.
• Honey. Granulated sugar works well in place of honey.
• Powdered ginger. fresh, finely minced ginger is a great substitute for powdered.

How to Make Peanut Sauce

There really isn’t much to this recipe. You just add the ingredients to a bowl and whisk them together. I’ve included a video for you just in case you need extra guidance!

Begin by simply adding the ingredients to a medium mixing bowl or 4-cup glass measuring cup.

Then, whisk them until the mixture is smooth. 

If you use a peanut butter that is solid at room temperature, you may want to gently warm the ingredients to make mixing easier.

Serve

Set aside to use in your favorite recipes. We use it most often as a dipping sauce for spring rolls!

Store/Freeze

Store this peanut sauce in a glass jar with a lid for up to 2 weeks in the refrigerator, or 2 months in the freezer.

Reheat gently in the microwave.

Peanut Sauce Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Easy Peanut Sauce Recipe

This easy peanut sauce recipe is made with 8 ingredients in 5 minutes. Learn how to make peanut sauce that's so delicious you'll want to put it on everything!

Course condiment, sauce

Cuisine asian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Total Time 2 minutes minutes

Servings 10 Servings

Calories 61kcal

Author Laura

Cost $5

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• whisk
• glass jars with lids

Ingredients

• ¼ cup creamy peanut butter
• 2 Tablespoons soy sauce
• 2 Tablespoons hoisin sauce
• ¼ cup water (or coconut milk)
• ½ Tablespoon rice vinegar
• ½ Tablespoon sesame oil
• 1 Tablespoon honey
• ⅛ teaspoon powdered ginger

US Customary – Metric

Instructions

• Add ingredients to a medium mixing bowl or 4-cup glass measuring cup.
• Whisk until the mixture is smooth. (If necessary, gently warm the ingredients to make mixing easier).
• Set aside to use in your favorite recipes. We use it as a dipping sauce for spring rolls!

Video

Notes

Ingredient Substitutions

• Creamy peanut butter. I suggest a natural variety that is liquid at room temperature for easy stirring. You can also use crunchy, if desired.
• Water/Coconut Milk. This sauce tastes great with both water and coconut milk.
• Rice Vinegar. Mirin is a great substitute for rice vinegar.
• Sesame Oil. I don’t suggest any substitutions for sesame oil.
• Honey. Granulated sugar works well in place of honey.
• Powdered ginger. fresh, finely minced ginger is a great substitute for powdered.

Store/Freeze

Store this peanut sauce in a glass jar with a lid for up to 2 weeks in the refrigerator, or 2 months in the freezer.

Reheat gently in the microwave.

Nutrition

Serving: 2Tablespoons | Calories: 61kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 281mg | Potassium: 49mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 0.2IU | Vitamin C: 0.02mg | Calcium: 5mg | Iron: 0.2mg

try these asian recipes

Baked Crispy Tofu & Peanut Sauce Stir Fry

Asian Chicken Lettuce Wraps (Better than P.F. Chang’s)!

Stir Fry Vegetables

Vegetable Lo Mein Recipe

Cashew Chicken Stir Fry

Easy Fried Rice Recipe

These homemade tortilla strips are an irresistibly delicious topper for your favorite soups, salads, etc.

In this recipe, tortillas (corn or flour) are cooked in olive oil and finished off with a pinch of sea salt. Homemade tortilla strips are so easy to make in 5 minutes!

Plus, they level up your favorite meals like taco soup, chicken tortilla soup and taco salad!

Tortilla Strips: Ingredients & Substitutions

• Tortillas. Use your preferred brand and variety of tortillas. I recommend organic flour or corn tortillas for the best result.
• Olive Oil. Use avocado oil or canola oil in place of olive oil.
• Fine Sea Salt. I use Redmond salt in all of my cooking and baking – I highly recommend it.

How to Make Tortilla Strips

This recipe is easy to make in under 10 minutes. We will walk through the steps together, and don’t forget to watch the video.

Begin by cutting the tortillas into strips that are about 1 ½” long and ½” wide (or to your preferred size).

Then, preheat the olive oil in a large skillet over medium-high heat for about 1 minute.

Next, add the tortilla strips to the hot oil and stir to combine

Then cook the tortilla strips in a single layer over medium-high heat for 2-5 minutes, stirring often, until crispy.

Once cooked, immediately sprinkle the warm tortilla strips with salt.

Serve

Serve on top of your favorite Mexican dishes. Here are some suggestions:

• Taco salad
• Chicken Tortilla Soup
• Taco Soup
• Or serve them over chili like this beef chili, turkey chili, vegetarian chili and chicken chili. 

Store

Store leftover tortilla strips in an airtight container at room temperature for up to 5 days. Reheat them in a nonstick pan over medium heat, if desired.

Tortilla Strips Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Homemade Tortilla Strips

These homemade tortilla strips are made with 3 ingredients in 5 minutes. They are even more delicious than store bought, and are perfect for topping soups, salads, etc.

Course condiment, Side Dish

Cuisine American, Mexican

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 12 Servings

Calories 50kcal

Author Laura

Equipment

• non-stick fry pan
• spatula
• measuring spoons

Ingredients

• 4 6" corn tortillas (or two 8” or 10” flour tortillas)
• 3 tablespoons olive oil
• Pinch of sea salt

Instructions

• Cut the tortillas into strips that are about 1 ½” long and ½” wide.
• Preheat olive oil in a large skillet over medium-high heat for about 1 minute.
• Add tortilla strips to the warm oil and stir to combine.
• Cook in a single layer over medium-high heat for 2-5 minutes, stirring often, until crispy.
• Immediately sprinkle warm tortilla strips with salt.
• Serve on top of taco salad, chicken tortilla soup, etc.

Video

Notes

Ingredient Substitutions

• Tortillas. Use your preferred brand and variety of tortillas. I recommend organic flour or corn tortillas for the best result.
• Olive Oil. Use avocado oil or canola oil in place of olive oil.

Serve

Serve on top of your favorite Mexican recipes. Here are some suggestions:

• Taco salad
• Chicken Tortilla Soup
• Taco Soup
• Or serve them over chili like this beef chili, turkey chili, vegetarian chili and chicken chili. 

Store

Store leftover tortilla strips in an airtight container at room temperature for up to 5 days. Reheat them in a nonstick pan over medium heat, if desired.

Nutrition

Serving: 2TBS | Calories: 50kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 16mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 0.2IU | Calcium: 7mg | Iron: 0.1mg

Try these recipes

Chicken Tortilla Soup

Taco Soup Recipe

Taco Salad

Crockpot Chicken Tacos (Mexican Chicken)

Ground Beef Tacos

Mexican 7 Layer Dip

Sometimes in the middle of winter your body just craves fresh fruit! Thankfully, there are many amazing fruits that are in season in the colder months to use to make the most delicious winter fruit salad!

In this winter fruit salad recipe, in-season fruit is tossed in a simple honey lemon dressing to add a touch of flavor and keep it fresh! This simple dish is a great healthy side for the holidays! Also try this fruit pizza recipe!

Winter Fruit Salad: Ingredients & Substitutions

• Fruit. I used a combination of our favorite in-season fall/winter fruits. You can switch it up and use your favorites. Some suggestions include: bananas, mandarin oranges, passionfruit, persimmons, tangerines, and grapefruit.
• Lemon juice. Thankfully, lemons are also in season in the winter. You can use freshly squeezed lemon juice or bottled.
• Honey. agave or maple syrup can be used in place of honey.

How to Make Winter Fruit Salad

This winter fruit salad recipe is a breeze to make, the most time consuming piece of the recipe is peeling and chopping all the fresh fruit. Let’s walk through the process step-by-step, and don’t forget to watch the video.

Begin by making the simple honey lemon dressing by whisking the two ingredients together in a small bowl.

Then, in a large bowl, combine the prepared fruit, saving about ¼ cup pomegranate seeds for garnishing.

Next, drizzle the dressing over the fruit and stir until it’s evenly distributed.

Once the dressing is evenly distributed, transfer the winter fruit salad to a serving bowl and garnish with reserved pomegranate seeds.

Then, cover the serving bowl and chill the winter fruit salad for at least 1 hour, then serve. You technically can serve it immediately, but I like to give everything time to chill and the flavors time to blend together.

Serve

Serve the winter fruit salad slightly chilled with your favorite dishes. It’s a great side dish to serve at a special breakfast or brunch (check out all our breakfast recipes), or with a main dish for the holidays like this oven roast turkey or slow cooker pot roast.

Store

Store leftover fruit salad in an airtight container in the refrigerator for up to 5 days. The dressing keeps the fruit fresh and prevents the apples/pears from browning. If you choose to add bananas, it won’t last quite as long.

Winter Fruit Salad Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Winter Fruit Salad Recipe

This winter fruit salad recipe is a fresh and healthy dish to make during the colder months. In-season winter fruit is tossed in a simple honey lemon dressing to keep it from browning. A great side dish for the holidays!

Course Appetizer, Breakfast, Salad, Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 20 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 10 Servings

Calories 185kcal

Author Laura

Cost $10

Equipment

• mixing bowls
• measuring spoons
• spatula
• whisk
• serving bowl

Ingredients

• 3 clementines peeled & separated
• 2 pears chopped into ½” pieces
• 1 pineapple chopped into ½” pieces
• 2 pounds kiwis (about 10) peeled, sliced and cut into halves or fourths
• 2 apples chopped into ½” pieces.
• 1 pomegranate seeded

Dressing:

• 2 Tablespoons Honey
• 3 Tablespoons Lemon juice

Instructions

• In a small bowl, whisk together honey and lemon juice.
• In a large bowl, combine the prepared fruit, saving about ¼ cup pomegranate seeds for garnishing.
• Drizzle the dressing over the fruit and stir until it’s evenly distributed.
• Transfer to a serving bowl and garnish with pomegranate seeds.
• Cover and chill for 1 hour, then serve.

Video

Notes

Ingredient Substitutions

• Fruit. I used a combination of our favorite in-season fall/winter fruits. You can switch it up and use your favorites. Some suggestions include: bananas, mandarin oranges, passionfruit, persimmons, tangerines, oranges, and grapefruit.
• Lemon juice. Thankfully, lemons are also in season in the winter. You can use freshly squeezed lemon juice or bottled.
• Honey. agave or maple syrup can be used in place of honey.

Store

Store leftover winter fruit salad in an airtight container in the refrigerator for up to 5 days. The dressing keeps the fruit fresh and prevents the apples/pears from browning. If you choose to add bananas, it won’t last quite as long.

Nutrition

Serving: 1cup | Calories: 185kcal | Carbohydrates: 47g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 471mg | Fiber: 7g | Sugar: 34g | Vitamin A: 160IU | Vitamin C: 130mg | Calcium: 59mg | Iron: 1mg

try these recipes

Fruit Pizza

Summer Fruit Salad

Healthy Fruit Salsa & Cinnamon Chips

Healthy Homemade Fruit Popsicles

Tropical Smoothie Recipe

Homemade Fruit Snacks

This homemade apple cider recipe is made with fresh apples, rich fall spices and is better than any store-bought cider I’ve ever tried. Simply combine the seven ingredients in a slow cooker and let it simmer all day.

One thing I love about this recipe is that it’s a great way to “clear the fruit drawer!” Have some apples that are past their prime? Turn them into delicious apple cider! Or try these apple pie bars or apple cake – yum!

Seriously, my house smells amazing while this apple cider is cooking in the crockpot – better than any fall-scented candle! And, it’s the most delicious way to warm up on a chilly fall day (along with homemade hot chocolate, of course).

Homemade Apple Cider: Ingredients & Substitutions

• Apples. Pick your favorite variety or use a combination of different types of apples. I recommend pink lady, honey crisp, gala, jazz, granny smith, etc. A sweet/tart variety is my favorite.
• Orange. Any type of orange works well in this recipe.
• Cinnamon Sticks. you can substitute ½ teaspoon ground cinnamon for the sticks if you prefer, but I recommend cinnamon sticks.
• Whole Cloves and Allspice berries. there aren’t substitutions for these ingredients, but I do need to add a note. Do not just haphazardly dump spices into this recipe. Using too many spices will result in bitter apple cider.
• Ground nutmeg. you can substitute one whole nutmeg for the ground, if you prefer. However whole nutmeg is difficult to find, and when I use it to make this apple cider recipe I find it leaves a bitter taste that we don’t prefer. Ground nutmeg imparts the perfect amount of flavor.
• Light brown sugar. Use your favorite sweetener, if desired. Suggestions include: dark brown sugar, coconut sugar, honey, and maple syrup.
• Water. I suggest using filtered water for the best results.

How to Make Apple Cider

Now we will walk through how to make apple cider step-by-step, and don’t forget to watch the video.

Begin making this apple cider recipe by putting the apples, orange, cinnamon sticks, cloves, cinnamon sticks, ground nutmeg and brown sugar in the container of a slow cooker (at least 5-quart capacity).

Then, pour water over the ingredients in the crock pot until covered by about ½” (this is usually about 10 to 12 cups of water).

Next, stir the mixture gently with a wooden spoon to combine.

Then, turn the crockpot on to high and cook the mixture for 4 hours.

After 4 hours, remove the orange pieces and discard them.

Then, use a potato masher to mash the cooked apples (this should be easy to do because the apples are cooked and soft).

Continue cooking on high for an additional 1 hour, with the lid about halfway ajar.

After one hour, strain the mixture through a fine metal sieve into a large glass bowl (I use an 8 cup batter bowl, this recipe makes about 8 cups or 2 L).

Gently press out the liquid from the apple mixture in the strainer into the bowl.  (note: if you have a smaller strainer you may need to do this in a few batches. Discard the apple/spice mixture after you have pressed the liquid out, then repeat with another portion).

Transfer the cider to chill overnight (this allows the flavor to blend and the sweetness to intensify), or serve immediately. Reheat to serve warm.

Store

Store in the refrigerator in two, quart-sized glass jars with lids for up to 1 week.  Or if you have a larger glass jar use that instead!

Serve

Serve this homemade apple cider warm with a dash of cinnamon or nutmeg or some slices of oranges/apples in it for presentation!

I enjoy this apple cider with some of our favorite fall recipes:

• Homemade caramel apples and cinnamon apples are two great ways to enjoy fresh fall apples.
• A warm cup of cider with a fresh apple muffin or apple cinnamon baked oatmeal makes the perfect fall breakfast.
• Enjoy a glass with apple pie, apple crumble pie, or a slice of apple galette.

Apple Cider Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Homemade Apple Cider Recipe

This homemade apple cider recipe is easy to make with 7 ingredients in the slow cooker. Fresh apples, rich fall spices and a pinch of sweetness makes the most delicious apple cider you'll ever taste – better than store-bought varieties!

Course beverage, Drinks

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 16 Servings (0.5 cup)

Calories 79kcal

Author Laura

Cost $8

Equipment

• Slow Cooker
• measuring spoons
• measuring cups
• fine metal strainer
• spatula
• glass batter bowl
• 1-quart glass jar

Ingredients

• 4 pounds apples (about 12, cored & quartered)
• 1 orange (quartered and unpeeled)
• 3 cinnamon sticks
• 1 tsp whole cloves
• 1 tsp allspice berries
• ½ tsp ground nutmeg (or 1 whole nutmeg)
• ¼ cup light brown sugar (or honey, dark brown sugar, maple syrup, coconut sugar, etc.)
• 10-12 cups water

US Customary – Metric

Instructions

• Put apples, orange, cinnamon sticks, cloves, cinnamon sticks, ground nutmeg and brown sugar in the container of a slow cooker (at least 5 quarts).
• Pour water over the ingredients in the crock pot until covered by about ½” (this is usually about 10 cups water), stir with a wooden spoon to combine.
• Turn crockpot on to high and cook the mixture for 4 hours.
• After 4 hours, remove the orange pieces and discard them.
• Then, use a potato masher to mash the cooked apples (this should be easy to do).
• Continue cooking on high for an additional 1 hour, with the lid about halfway ajar.
• Strain the mixture through a fine metal sieve into a large glass bowl (I use an 8 cup batter bowl, this recipe makes about 8 cups or 2 L).
• Gently press out the liquid from the apple mixture in the strainer into the bowl. (note: if you have a smaller strainer you may need to do this in a few batches. Discard the apple/spice mixture after you have pressed the liquid out, then repeat with another portion).
• Transfer the cider to chill overnight (this allows the flavor to blend and the sweetness to intensify), or serve immediately. Reheat to serve warm.
• Store in a glass jar with a lid for up to 1 week.

Video

Notes

Ingredient Substitutions

• Apples. Pick your favorite variety or use a combination of different types of apples. I recommend pink lady, honey crisp, gala, jazz, granny smith, etc. A sweet/tart variety is my favorite.
• Orange. Any type of orange works well in this recipe.
• Cinnamon Sticks. you can substitute ½ tsp ground cinnamon for the sticks if you prefer, but I recommend cinnamon sticks.
• Whole Cloves and Allspice berries. there aren’t substitutions for these ingredients, but I do need to add a note. Do not just haphazardly dump spices into this recipe. Using too many spices will result in bitter apple cider.
• Ground nutmeg. you can substitute one whole nutmeg for the ground, if you prefer. However whole nutmeg is difficult to find, and when I use it to make this apple cider recipe I find it leaves a bitter taste that we don’t prefer. Ground nutmeg imparts the perfect amount of flavor.
• Light brown sugar. Use your favorite sweetener, if desired. Suggestions include: dark brown sugar, coconut sugar, honey, and maple syrup.
• Water. I suggest using filtered water for the best results.

Make on Stovetop

You can use a large stockpot and simmer the ingredients, covered, for 2 hours. Then remove the oranges, mash the apples and cook for an additional 1 hour, then follow the recipe.

Store

Store in the refrigerator in two, quart-sized glass jars with lids for up to 1 week.  Or if you have a larger glass jar use that instead!

Nutrition

Serving: 0.5cup | Calories: 79kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 148mg | Fiber: 3g | Sugar: 16g | Vitamin A: 83IU | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg

Apple recipes

Apple Pie Bars

Easy Cinnamon Apples (5 minutes)

Best Apple Pie Recipe

Easy Apple Crisp Recipe

Best Apple Crumb Pie

Cinnamon Apple Muffins

We eat a lot of potatoes around here. But our all-time favorite side dish is this oven roasted potatoes recipe.

These crispy roasted potatoes are a breeze to make with only 5 ingredients (including salt and pepper). No soaking the potatoes, etc. required for the crispiest, yummiest roasted potatoes! Simply toss the ingredients together, roast and enjoy.

We make these weekly to go with our favorite main dishes – such as the best meatloaf (or turkey meatloaf) Greek meatballs, slow cooker pot roast, baked chicken breasts. etc.

Oven Roasted Potatoes: Ingredients & Substitutions

• Yukon gold potatoes. Red potatoes and russet potatoes can also be used in this recipe.
• Garlic powder. 1 tablespoon of minced garlic can be used in place of the 1 tsp garlic powder, however I love the way the powder coats and crisps the potatoes. You can also replace the garlic powder/salt with garlic salt, if desired.
• Sea salt & Pepper. I included the amounts we use, feel free to adjust to your liking. For even more flavor you can add smoked paprika.

How to Roast Potatoes in the Oven

One of the best things about this recipe is just how easy it is to make! We’ll walk through the process step-by-step, and don’t forget to watch the video.

Begin by preheating the oven to 450 degrees F. This might sound high, but I only ever roast potatoes at 450 degrees because it ensure they don’t become soggy and crisp up nicely.

Then, slice the potatoes into thin “quarter” pieces by cutting the potatoes in half lengthwise and then cutting into thin slices (see photos) about ¼” thick.

Then, transfer the cut potatoes into a large bowl and pour olive oil over the potatoes, then stir to coat.

Next, sprinkle sea salt, garlic powder, and black pepper over the potatoes and stir until evenly distributed.

Then, grease a large baking sheet and spread the potatoes in an even layer on the baking sheet. It’s important that they are not on top of each other so they roast evenly.

Next, roast the potatoes in the preheated oven for 20 minutes, stir, and continue roasting until the potatoes are lightly brown, about 10 additional minutes.

NOTE: roasting time will vary based on how large you cut your potatoes. We like to cut them small so they roast quickly. If using larger potato pieces, you will need to increase the roasting time.

Serve

Remove the roasted potatoes from oven and serve immediately. Sometimes my kids enjoy them with ketchup, but most often we just eat them plain with our favorite main dishes. Here are some recipes we often pair with these oven roasted potatoes:

• They pair perfectly with the best meatloaf (or turkey meatloaf)
• I often make them with these Greek meatballs, greek salad, and tzatziki.
• These crispy potatoes are a great side for yummy breakfast dishes too, like this egg casserole, frittata, and the most delicious quiche recipe.
• Pair with your favorite chicken recipes, like baked chicken breasts, hummus baked chicken, etc.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat over low heat on the stovetop or by preheating the oven to 350 degrees and reheating until they are warmed through. You can reheat them in the microwave – but they won’t be as crispy.

Oven Roatesd Potatoes Recipe FAQs

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Crispy Oven Roasted Potatoes Recipe

This oven roasted potatoes recipe is an easy, simple way to make the most delicious crispy roasted potatoes with just a handful of ingredients.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 151kcal

Author Laura

Cost $4

Equipment

• measuring spoons
• measuring cups
• cutting board
• chef's knife
• large baking sheet

Ingredients

• 2 pounds Yukon gold potatoes
• 4 Tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper

US Customary – Metric

Instructions

• Preheat oven to 450 degrees F.
• Slice the potatoes into thin “quarter” pieces by cutting the potatoes in half lengthwise and then cutting into thin slices (see photos) about ¼” thick.
• Transfer cut potatoes into a large bowl.
• Pour olive oil over potatoes and stir to coat.
• Sprinkle sea salt, garlic powder, and black pepper over the potatoes and stir until evenly distributed.
• Grease a large baking sheet and spread the potatoes in an even layer on the baking sheet.
• Roast in the preheated oven for 20 minutes, stir, and continue roasting until the potatoes are lightly brown.
• Remove from oven and serve immediately.

Video

Notes

NOTE about potato size: be aware that roasting time will vary based on how large you cut your potatoes. We like to cut them small so they roast quickly. If using larger potato pieces, you will need to increase the roasting time.

Ingredient Substitutions

• Yukon gold potatoes. Red potatoes and russet potatoes can also be used in this recipe.
• Garlic powder. 1 tablespoon of minced garlic can be used in place of the 1 tsp garlic powder, however I love the way the powder coats and crisps the potatoes. You can also replace the garlic powder/salt with garlic salt, if desired.
• Sea salt & Pepper. I included the amounts we use, feel free to adjust to your liking. For even more flavor you can add smoked paprika.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat over low heat on the stovetop or by preheating the oven to 350 degrees and reheating until they are warmed through. You can reheat them in the microwave – but they won’t be as crispy.

Nutrition

Serving: 0.5cup | Calories: 151kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 298mg | Potassium: 483mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 22mg | Calcium: 14mg | Iron: 1mg

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