Cranberries are great for seasonal décor, but they are best when eaten! They are so good in sauces, breads, muffins, or salads. At this time of year, I stock up on fresh cranberries so that we can use them throughout the winter in lots of baked goods. But my favorite thing to make with cranberries is fresh cranberry sauce. I like to send a jar with each turkey that we deliver, and I want to make sure there is plenty for our own Thanksgiving feast. I found this recipe several years ago, and I’ve made it every year since. The blend of tart cranberries and apples with sweet oranges and crunchy nuts is a perfect party in your mouth. It is easy to make and delicious to eat. It also makes a great hostess gift.
Apple-Orange Cranberry Sauce
Better Homes & Gardens
Makes 3 1/2 to 4 Cups
2 C. water
1 tart apple, such as Granny Smith
3 C. fresh cranberries
1 1/4 C. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
3/4 C. apple juice
1 C. chopped pecans
1. Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside.
2. Peel, quarter and core the apple. Cut into 1/2” dice and place in a medium saucepan. Sort the cranberries, discarding any soft ones. Add to the apples, along with the orange juice, apple juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low, and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10-15 mins. Remove from heat and stir in nuts.
3. Transfer the cranberry sauce to a heatproof bowl and let cool 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving.