Thanksgiving Files: Cranberry-Apple Sauce
I love whole berry cranberry sauce and adding apple takes it up a notch. Always best prepped the day before so the flavors can meld. Yummy.
It couldn’t be simpler and fun to make (mostly because the cranberries pop as they cook). Here’s a basic recipe to get you started:
- 1/4 cup orange juice
- 1/4 cup water or apple-cranberry juice (100% juice)
- 3/4 cup to 1 cup sugar
- 12 oz (1 bag) whole, raw cranberries
- 1-2 apples, finely chopped.
Wash cranberries. Bring juice and water to a boil, add sugar and stir until sugar dissolves, then add cranberries, bring to a boil, reduce heat to medium and cook for 15 minutes, no more. Remove to a tempered glass dish or mold, cover and refrigerate for 12 hours. What you’ll have is a nice thick cranberry sauce with whole cranberries. You can add different things for a variety of sauces: pecans, orange rind, walnuts, cinnamon, nutmeg, currants.