November 18, 2018


apple, orange, cranberry sauce

If you’re like me, you’re not a big fan of the cranberry sauce that magically retains the shape of the can it comes out of. After avoiding this side dish at every pertinent holiday, several years ago, I discovered a Williams-Sonoma recipe for apple, orange, cranberry sauce and my family and I have never looked back. While I’ve altered it a bit from the original, trust me when I say it’s every bit as delicious as the first year I made it. I am very thankful for this flavorful cranberry medley and think you will be too. Happy holidays!

Ingredients

  • 1 orange
  • 2 cups water
  • 1 Granny Smith apple
  • 1 bag (or 3 cups) fresh cranberries
  • 1 1/4 cups sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves

Squeeze the juice from the orange and set it aside.

Remove and discard the membrane from inside the orange rind and cut the rind into small dice.

In a saucepan over high heat, combine the rind and the water and bring to a boil. Cook for about 10 minutes.

Then drain and set the orange rind aside.

Peel, core and quarter the apple.

Cut into 1/2-inch dice.

Sort the cranberries, discarding any soft ones.

In a saucepan, combine the cranberries, orange juice, sugar, orange rind, and the apples along with the 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. The recipe says this will take 10 to 15 minutes, but I think it’s longer. And remember to keep watch so it doesn’t burn. Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving.

Enjoy!!!

Photo credit: Elyrose Photography

Recipe

Ingredients

  • 1 orange
  • 2 cups water
  • 1 Granny Smith apple
  • 1 bag (or 3 cups) fresh cranberries
  • 1 1/4 cups sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves

Directions

  1. Squeeze the juice from the orange and set it aside.
  2. Remove and discard the membrane from inside the orange rind and cut the rind into small dice.
  3. In a small saucepan over high heat, combine the rind and the water and bring to a boil.
  4. Cook for about 10 minutes.
  5. Then drain and set the orange rind aside.
  6. Peel, core and quarter the apple.
  7. Cut into 1/2-inch dice.
  8. Sort the cranberries, discarding any soft ones.
  9. In a saucepan, combine the cranberries, orange juice, sugar, orange rind, and the apples along with the cinnamon and cloves.
  10. Bring to a boil over high heat, reduce the heat to low and cover the pan partially.
  11. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst. The recipe says this will take 10 to 15 minutes, but I think it’s longer. And remember to keep watch so it doesn’t burn.
  12. Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving.

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