Vanilla and Maple Spiked Cranberry Apple Sauce

By • November 5, 2009 5 Comments



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

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Serves 4-6

  • 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
  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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