Monday, November 17, 2014

Apple Orange Cranberry Sauce

Every year, my husband reminds me that Thanksgiving turkey is not tasty if it doesn't have cranberry sauce on the side. Of course, back when, he only bought the canned cranberry sauce. It came out of a can, looking rather suspicious to me. I never ate it and definitely never will.

I found the apple orange cranberry sauce from Martha Stewart's magazine which featured all things Thanksgiving feasts. It has been my go-to cranberry sauce every Thanksgiving ever since I tested the recipe... which was... hmm... many moons ago. Boy, I'm getting old. Can't remember too far back.

Anyway, the sauce tasted like cranberries with a hint of oranges. The apples helped with thickening. I made a few short cuts to her recipe. Quick and super easy. So you will definitely have more time "happy feasting!!!"

Apple Orange Cranberry Sauce
adapted from Martha Stewart's Everyday Food magazine
makes 4 cups

1/2 cup (4 oz) orange juice, freshly squeezed or bottled
1 granny smith apple, peeled and roughly chopped
3 cup (12 oz) cranberries, fresh or frozen
1 1/4 cup (9 oz) granulated sugar
1/2 teaspoon ground cinnamon
  1. Place all of the ingredients into a heavy bottom pot.
  2. Bring the mixture to a boil.
  3. Then simmer until the cranberries pop, about 10 to 15 minutes.
  4. Let the sauce cool in the pot until thickening. Enjoy it warm or at a room temperature!!!
STORING: Keep the apple orange cranberry sauce in an air tight container in a fridge for up to a week. Freeze it for up to 3 months.

Allergy Info: This apple orange cranberry sauce is free from or can be made without dairy, eggs, corn, nuts, wheat, legumes (soy), or fish.

No comments:

Post a Comment