I discovered years ago just how easy it was to make cranberry sauce when I picked up a package of fresh cranberries and followed the recipe on the back. Using a little less sugar and adding some extra fruits and spices, I arrived at this version, still as easy to make as the classic recipe but much more delicious!
Orange-Apple Cranberry Sauce
makes 600ml/2 1/2 cups
time: 30 minutes
180ml/3/4 cup water
108g/1/2 cup packed, light brown sugar
50g/1/4 cup granulated sugar
1 medium orange
1 medium apple (your favourite cooking apple)
340g/12 oz. fresh or frozen cranberries
1/4 tsp cinnamon
pinch of grated nutmeg
In a medium pot, add the water and sugars and cook over medium heat until the sugar has dissolved.
In the meantime, zest the orange and remove the segments, first cutting off all of the remaining peel and white pith, then cutting between the membranes. (thekitchn.com has detailed photos). Squeeze the juice from the membranes and set aside along with the orange zest and segments.
Peel and core the apple and cut into a small dice, approximately the same size as the cranberries.
Once the sugar has dissolved, add the orange zest, orange segments, orange juice, diced apples, cranberries and spices to the pot and bring the mixture to a boil. Cook, stirring constantly until most of the berries have popped, and the sauce has thickened, about 5-7 minutes. It will thicken further as it cools.
The sauce keeps well for 1 week in an air-tight container in the refrigerator but should be served at room temperature.
The perfect pairing: Orange-Apple Cranberry Sauce with Thanksgiving turkey.
Or use it to make this Cranberry Tart.