Cranberry Orange Applesauce Recipe

Epicurean Exploits - Food and Recipes
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Cranberry Orange Applesauce

Ingredients
1 bag fresh cranberries
5-6 Granny Smith apples (or whatever apple you prefer), peeled, cored, sliced
1 orange–grated rind plus juice
1 small knob fresh ginger peeled, sliced, minced finely (or ginger powder)
Up to 1 cup of white sugar
Up to 1 cup of water
1 pinch nutmeg
1 pinch cinnamon

Rinse the cranberries and put them in a lidded pot. Peel, core, and slice the apples and add them to the pot. Grate the rind of one orange and juice it—add all to the pot. Peel, slice, and finely mince the ginger and add it. Add up to 1 cup of white sugar (depends on tartness of apples and orange), and up to 1 cup of water. Add a pinch of nutmeg and cinnamon and stir. Put on the lid and bring to a boil. Once boiling turn down to a simmer—medium low or so. Simmer for about 30 minutes until all the cranberries have broken apart and the apples have broken down. Depending on how much moisture was in the ingredients, you may want to add a little more water during the simmering to loosen it up a bit.

Taste the mixture after half an hour; adjust sugar/nutmeg/cinnamon as needed to taste. You can either leave the sauce chunky or you can use a regular blender or stick blender to chop up the chunks for a smoother sauce.

The sauce is best when prepared the day before use and refrigerated overnight. The sauce goes well with turkey, ham/pork, and/or potato pancakes.

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I’ll have to try that, Bruce, thanks for the idea.

I make a very simple cranberry, apple, orange relish around this time of year; just put a bag of cranberries, one or two sliced-up oranges and one or two sliced-up apples through a food processor or blender and add sugar to taste.

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When I make cranberries using orange, I like to throw in a shot of Gran Marnier.

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For the chef? [snort.gif]

Bruce

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OK, two shots. [wow.gif]