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Author Notes: This cranberry-apple sauce serves as a Thanksgiving side dish, sandwich spread or compote. A chopped apple lends body and a bit of crunch. Maple syrup and apple cider adds sweetness and eases the tartness of the cranberries. Cinnamon and vanilla offer a warm, mellow undertone. A pinch of orange zest brightens and balances the dish. And a dash of cayenne pepper adds subtle, barely perceptible heat. —mariaraynal
- 1 tablespoon butter
- 1 honeycrisp apple, finely chopped
- 1 teaspoon ground cinnamon
- 12 ounces fresh cranberries, rinsed and picked over
- 1 cup real maple syrup
- 1 cup apple cider
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon orange zest
- pinch cayenne pepper
- Place medium heavy saucepan over medium flame. Melt butter, added chopped apple and cinnamon.
- Cook, stirring occasionally for about 5 minutes. Add cranberries, maple syrup and apple cider.
- Turn up heat to medium high and cook for 15-20 minutes, until berries burst. Add vanilla, orange zest and cayenne, stir. Place in a pretty bowl and refrigerate until ready to serve.
- This recipe was entered in the contest for Your Best Cranberry Sauce
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.