One of the mainstays of my Thanksgiving table is always a large dish of homemade Cranberry-Apple sauce. It goes so well with both the bread stuffing and the turkey. I also provides a bright spot of color midst the turkey, stuffing, and gravy!
Cranberry-Apple Sauce
3 cups fresh cranberries
1/2 cup water
1 cup granulated sugar
3 tart apples, peeled, cored, and diced
1 teaspoons of freshly grated lemon zest
1 teaspoon of freshly grated orange zest
1/2 cup orange juice (No juice? Water is okay as a substitute.)
Cook the cranberries, 1/2 cup water, and sugar over medium heat until the cranberries burst open, about 8-10 minutes. Add the apples, lemon zest, orange zest, and orange juice and stir to combine. Cook until the apples are tender. Don't overcook until they are mushy! This takes about 10 minutes. Stir as needed to prevent burning. Cool and store in the refrigerator. Should be served chilled but we have been known to enjoy it soon after it is cooked!
Don't want apples in your cranberry sauce? Use four cups of cranberries and leave out the apples.
|
No comments:
Post a Comment