If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
We've got the (summer) blues.
Burnt Toast: Episode 13
Have a ball (jar).