Wednesday, November 27, 2013

apple orange cranberry sauce




My favorite dish at the Thanksgiving table...  Apple Orange Cranberry Sauce.  In the 1960's this dish became popular, and there have been all kinds of variations of it since.  The spices bring this version to life.  It's wonderful alongside any meat, spread on a homemade yeast roll, or just by the spoonful.
 
Of course, I wouldn't do that. :)

Enjoy your family, friends, and good food.  Be thankful for the hands that prepared it, and know it was made with love. 

Blessings to you and yours,
Jen
The Lazy Daisy Kitchen

Apple Orange Cranberry Sauce makes 4 cups
  • 1/2 orange
  • 2 cups water
  • 1 tart apple (I used Granny Smith)
  • 3 cups fresh cranberries
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
~ Squeeze the juice from the orange and set the juice aside.  Remove and discard the membrane from the inside of the orange rind and cut the rind into small dice.

~ In a small saucepan over high heat, combine the rind and the water and bring to a boil.  Cook for 10 minutes, then drain and set aside. 

~ Peel, core and quarter the apples.  Cut into 1/2-inch dice and place in saucepan.  Sort the cranberries, discarding any soft ones.

~ Add Cranberries to the apples along with the juice, rind, sugar and spices.  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 and berries begin to burst, 10-15 minutes.

~ Transfer to a heatproof bowl and let cool for 1 hour before serving.

Tips and Tricks:
*There is a stronger orange flavor with the original recipe, so you can reduce the rind amount if you prefer less orange taste.

*If you like a sweeter rather than tart sauce, add 1/8 cup more sugar.