Apple cranberry sauce. Not quite as American as apple pie. Not until you taste this version, that is. Sweetly tart and superbly lovely with turkey and pork and so, so much more.
This apple cranberry sauce exists somewhere in the space between applesauce and cranberry sauce. While it of course goes beautifully with roast turkey it’s also quite lovely with roast duck and roast pork and so, so much more. Here’s how we’re intending to use it…
- With Greek yogurt and honey (granola optional!)
- Atop warm oatmeal or breakfast porridge
- On a pork sandwich
- Swirled into batter for coffee cake or muffins
- Thinned with orange juice to top pancakes or blintzes
- With brie or Cheddar on a cheese plate
- Alongside grilled chicken
–Renee Schettler Rossi
Apple Cranberry Sauce
- Quick Glance
- 30 M
- 1 H
- Serves 8 to 10
- 12 ounces fresh or frozen cranberries (340 g)
- 2 sweet-tart apples, such as Granny Smith (300 to 400 g), peeled, cored, and chopped into 1/2-inch (12-mm) chunks
- Zest and juice of 2 clementines (about 1 tablespoon zest or 90 ml)
- 5 tablespoons honey (105 g)
- 1 tablespoon peeled and finely grated ginger (20 g)
- A pinch of ground cloves
- 3 1/2 fluid ounces water (110 ml)
- 1. Put all the ingredients in a medium saucepan and bring to a boil. Then lower the heat and simmer until the sauce thickens, the apples break down, and the cranberries burst, 10 to 15 minutes.
- 2. Remove from the heat and allow to cool a little before serving or transfer to a glass jar with a lid. This sauce will keep in the fridge for one week.