In our house it wouldn’t be Thanksgiving without homemade cranberry sauce. A spoonful alongside roast turkey, squash and potatoes brightens the heavy flavours with just the right amount of spice and a hint of tart. I even love the look of cranberry sauce on a plate, deep red and shiny.
I wasn’t always a cranberry sauce fan but when local berries started showing up at the farmer’s market I knew I had to give it a second chance. This version includes apples which changes the taste and texture completely. That, along with the subtle spicing, has turned this into my favourite fall and winter condiment. It’s tasty alongside cider glazed pork too. Another idea: spoon it into a pretty jar and give it as a hostess gift.
Cranberry sauce recipe with apple
Adapted from The New York Times Cookbook
- 1 pound of cranberries, picked over and washed
- 1 1/2 cups sugar
- ½ cup Crosby’s Fancy Molasses
- 2 apples, peeled, cored and diced
- ½ tsp cinnamon
- 1/8 tsp allspice
- 1/8 tsp ground cloves
- In a medium pot combine the cranberries, sugar, molasses and apples.
- Cover and place on medium heat, stirring from time to time.
- Bring to a boil and cook for about 10 minutes, stirring often.
- Uncover, turn the heat down to a simmer and cook another 15 minutes.
- Stir in the spices.
Mixture will thicken as it cools but cook it a little longer if you prefer a thicker sauce. Store in the refrigerator. This cranberry sauce will last for three months.