Prep 5 mins
Cook 15 mins
Original recipe was found in Family Fun magazine. (surprised by the number of excellent recipes in there!) I've basically halved it here. As stated by FF: "more personality and fresh flavor-with a whisper of apple" The pectin naturally found in apples helps the sauce to gel. Our family liked it very much.
- 1 (12 ounce) bag fresh cranberries (will be 3 cups) or 1 (12 ounce) bag frozen cranberries (will be 3 cups)
- 3⁄4 cup apple cider (not apple juice)
- 2⁄3 cup sugar
- 1 -2 slice orange zest
- 2 teaspoons lemon juice
- Combine all ingredients in a nonreactive saucepan.
- Bring to a boil, stirring occasionally.
- Reduce the heat and cook at a very low boil for 10 minutes, stirring occasionally.
- Remove from heat and cool to room temperature.
- Transfer sauce to a serving dish. Cover and refrigerate.
- It will thicken as it chills. You'll need at least 5-6 hours.
Made this with raw apple cider & my last bag of frozen cranberries! I used a generous tablespoon of minced orange zest ~ Very nice tasting sauce, although another time I want to try it mixed with a pint or so of homemade chunky applesauce! [Tagged, made & reviewed as part of my Sassy Sauces! theme in the current My 3 Chefs event]