I really never got into cranberries when I was younger. Now, I absolutely adore them. I like this variation since it incorporates a Granny Smith apple. The tarter the apple, the more pectin it contains. Pectin is what thickens the cranberry sauce naturally. The citrus and cinnamon stick adds so much by cutting through all of the sweetness. I like adding some brandy to mine for a little depth of flavor but it's totally not necessary.
With love and full tummies ~ Mama Bear
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Makes 2 1/2 Cups
Ingredients :
- One 12-ounce bag of fresh cranberries, cleaned (use 1 T of baking soda and water in a bowl. Swish around the cranberries and rinse).
- 1 3/4 cups sugar
- 1 Granny Smith apple, peeled, cored and chopped into small pieces
- Grated zest and juice of 1 orange
- Grated zest and juice of 1 lemon
- Optional: 3/4 cup raisins (brown or golden)
- Optional: 3/4 cup chopped walnuts or pecans
- Optional: 2 Tbsp brandy
- Optional: 1 cinnamon stick
Instructions :
- Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open.
- Add the cinnamon stick, apple, zests, and juices and cook for 15 more minutes.
- Remove from the heat. Take out the cinnamon stick. Add the brandy, walnuts and raisins and stir.
- Let cool, and serve chilled.
My Notes :
- Often times, I buy bags of cranberries, before they are sold out, and put them in my freezer for holidays and baking yummy treats. Just take them out, thaw and use.
- I already mentioned that brandy is optional but recommended. You could always use a dash of brandy extract too.
- The addition of the walnuts and raisins are what makes this ordinary side extraordinary. However, I would strongly suggest making one without for those with allergies or just love the traditional cranberry sauce.
Source: Adapted recipe from Ina Garten
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