Recipe by COOKGIRl
For non-alcoholic version, sub apple cider, unsweetened apple juice or unsweetened cranberry juice for the wine. Red Delicious apples were suggested in original recipe however most any apple will work (Red Delicious happens to be my least favorite apple). Local recipe using locally vintered red wine; locally grown apples and Oregon grown cranberries!
Top Review by flower7
Wow wow wow wow wow! This is fabulous! I used Jonagold apples (my second favorite for eating and favorite for cooking). The only thing I did different was to add the cinnamon stick immediately after removing from the heat, letting the sauce cool for a while before tossing in the blender, then removing the cinnamon to blend & adding it back after blending. This tastes fabulous right now (still slightly warm) so I look forward to tasting again after sitting for a while (though I could eat it all right now!) I had about 8.5 oz frozen cranberries so cut this to 3 cups and used two large apples (10 oz each before peeling & coring). Thank you soooooooooo much for the recipe CG!
- 3⁄4 cup water
- 1⁄4 cup red wine (or substitution-read intro)
- 3⁄4 cup sugar (negotiable-I usually use at least half this amount and sometimes replace sugar with local honey)
- 1 (12 ounce) package frozen cranberries (or equivalent amount of fresh cranberries)
- 3 medium cooking apples, peeled, cored, sliced (about 1 1/2 pounds)
- 1 tablespoon fresh lemon juice
- 1 whole cinnamon stick
Directions See How It's Made
- In a large saucepan over medium heat, add the water, wine and sugar, stirring to dissolve.
- Add the cranberries, apples and lemon juice.
- Bring mixture to a boil.
- Reduce heat and gently boil, uncovered, stirring occasionally until the cranberries pop and apples softened, approximately 15 minutes.
- Transfer sauce to a food processor and puree. (Or use a hand held immersion blender.).
- Add the cinnamon stick.
- Let stand several hours before serving.
- Note: Sauce will thicken as it stands.