Apple Cranberry Sauce
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.
Ingredients
- 12 ounces fresh or frozen cranberries
- 2 sweet-tart apples, such as Granny Smith, peeled, cored, and chopped into 1/2-inch (12-mm) chunks
- Zest and juice of 2 clementines (about 1 tablespoon zest and 6 tablespoons juice)
- 5 tablespoons honey
- 1 tablespoon peeled and finely grated ginger
- A pinch of ground cloves
- Scant 1/2 cup water
Instructions
- 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.
- 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.
Notes
- Make-ahead--The cooked sauce can be made and refrigerated up to 3 days before serving or frozen up to 3 months before serving. Thaw overnight in the refrigerator.
- Dietary--The sauce is suitable for gluten-free, dairy-free, and vegetarian diets. To make it vegan-friendly, replace the honey with agave or maple syrup.
- Make it sweeter--The finished sauce will be quite tart. If you prefer sweeter cranberry sauce, choose a sweeter variety of apples or add more honey, to taste.
Nutrition
Serving: 1portion | Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Fiber: 3g | Sugar: 17g