Make Ahead

Vanilla and Maple Spiked Cranberry Apple Sauce

November  5, 2009
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

  • Serves 4-6
Ingredients
  • 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
In This Recipe
Directions
  1. Place medium heavy saucepan over medium flame. Melt butter, added chopped apple and cinnamon.
  2. Cook, stirring occasionally for about 5 minutes. Add cranberries, maple syrup and apple cider.
  3. 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.
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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.