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
honeycrisp apple, finely chopped
fresh cranberries, rinsed and picked over
real maple syrup
1 1/2 teaspoons
pure vanilla extract
pinch cayenne pepper
In This Recipe
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.
I'm a self-trained home cook and freelance food writer who enjoys cooking and eating seasonally and locally whenever possible. When I travel, visiting the farmers' markets, local groceries and specialty food shops is as important as the shopping, museums and restaurants. I love to immerse myself in cookbooks, then go into the kitchen and experiment; and writing about food and the chefs who cook it is my latest pursuit. By day, I'm an executive speechwriter and event planner.