Cranberry sauce is a staple of the Thanksgiving table, and freshly-made sauce is a far cry from the stuff in the can! Even better: It is simple to make and tastes so much better.
The addition of apple cuts the tartness of the cranberries, and gives this cranberry sauce a little bit of a sweeter and mellower flavor. It’s a family favorite when the stores start carrying fresh cranberries each autumn. Not only is it tasty with Thanksgiving turkey, it’s delicious with chicken and pork as well!
Fun fact: Apples and cranberries both contain pectin, which is a natural thickener. The cranberry sauce will seem runny when it’s done cooking, but will thicken as it cools.
Apple cranberry sauce
Serves 3 cups
- 3/4 cup water
- 1 cup granulated sugar
- 1 Granny Smith apple, peeled and diced
- 3 cups whole cranberries, fresh or frozen
- Put water and sugar into a medium sized saucepan and bring to a boil over medium-high heat. Add apples and cranberries and return to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
- Remove from heat and pour sauce into a bowl. Cover and let cool at room temperature.
- Once cooled, refrigerate until ready to serve.
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