Cranberry Sauce with Apples and Orange Juice
We have less than a week left to Thanksgiving...are you ready?
I'm on a very tight schedule to get all my bakings done. For Thanksgiving, I'm making a cranberry chocolate tart (I've been planning this one for a long time and can't wait to share it with you next week ), pumpkin cheesecake, and pecan quince tart. I also have my baking classes and a few cake orders, so my fridge is full of fresh cranberries, pumpkin, quince, cream cheese, and lots of butter :)
What I really don't have time for, is to learn new stuff; like making cranberry sauce ;), but this recipe was so easy and so delicious that I had to try it. I got it from a good friend who makes it every year.
I love the fresh simplicity of this sauce – fresh cranberries, sugar, and orange juice and spices. The best part is that it only takes 20 minutes and you're done. Trust me, make this sauce one time and you don't buy cranberry sauce in a can anymore!
Cranberry sauce with apples and orange juice
yield: 3 medium size mason jars time: 45-50 minutes
- 1lbs bag of cranberries
- 2 cups sugar
- 2 cups brown sugar
- l large apple; grated or cubed your choice
- Zest of 1 orange
- 1 cup freshly squeezed juice
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon cardamom powder
- Pick over the cranberries for the odd ones and disregard them.
- Wash the rest and place in a colander to drain the water
- Add all the ingredients except the spices to a medium wide sauce pan and place on medium heat and bring to boil.
- Don't stir, just simmer until the cran berries start bursting. Boil until the cranberries are cooked and apples are softened. At this point add the spices and let it boil for a few seconds.
- By now the sauce should be thick, if it isn't boil a little bit longer
- Take off the heat and let cool. Dish them out into your jars and store in the fridge.
Add a spoon full of cranberry sauce to a bowl of yogurt, or add it to your pancakes, or serve it with meatballs or turkey.