Apple Cranberry Sauce

This sauce is such a nice combination of sweet-tart apples and tart cranberries. The ginger and the clove make this such a warm, inviting sauce. This will be my new holiday go-to recipe for cranberry sauce. It’s delicious on its own but my young family especially enjoyed it cold mixed with plain Greek yogurt and honey; warm on top of quinoa breakfast porridge; mixed into a standard muffin recipe; and thinned out with a splash of orange juice on pancakes and blintzes. Next time I look forward to serving it on a cheese plate.

Although I was a little hesitant to make cranberry sauce in July, this is one recipe I will certainly be pulling out when the festive season rolls around. It's very quick and easy and the resulting sauce is vastly superior to anything store-bought and would be lovely with turkey or a cold buffet. I'm planning to eat this batch as a compote with Greek yogurt and granola, although it may need a little honey over the top as it's rather tart. The flavors of all the ingredients come through beautifully and it's a very impressive condiment for such little effort!

I like cranberry sauce yearround and found this recipe provides an enjoyable mingling of tastes. Both the ginger and the cloves add something cranberry sauce doesn't always have. And really, in 90-degree weather, why wouldn't I want a fruity side dish that doesn't include green gelatin? I served some as a side dish with grilled chicken. Some of the rest made a nice topping on a grilled pork sandwich. And the rest got swirled into a coffee cake. I think the Pilgrims would have approved.

The finished sauce had a wonderful tangy and savory taste. I want to try this apple cranberry sauce recipe this Thanksgiving with my turkey. It’s a different spin on the traditional cranberry sauce. I served the sauce as a topping for a roast pork loin and it was delicious and went perfectly with the pork.