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Cranberry-apple sauce

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Cranberry-apple sauce

Kajikit | Nov 15, 2009 02:12 PM

I made this up from scratch and people LOVED it. I sieved half the recipe out and left the other half whole because I realised I was removing the raisins along with the cranberry skins (oops) so I stopped sieving. Both containers of sauce had exactly the same ingredients, but people enjoyed the unsieved sauce much more than the smooth one judging by the amount of leftovers. So if you decided to make it you might want to leave it whole. The sieved stuff doesn't thicken up as much and it has the consistency of applesauce, while the unsieved version is more like a thick chutney.

Ingredients (as best I can remember)
- 4 granny smith apples
- 1 bag fresh cranberries
- 1/2 cup raisins
- 1 stick cinnamon
- half a dozen cloves
- 1tsp ground cinnamon
- pinch ground ginger
- 1-1/2 cups brown sugar
- 1/2 bottle Martinelli's sparkling apple-cranberry cider. Probably a couple of cups. If you don't have cider, use apple juice or water.
- water as needed

Peel and chop the apples and put them in a saucepan with the raisins, cinnamon stick and cloves and a small slosh of water to keep them from burning. Put the lid on the stove and bring them up to the boil and cook them until they're soft. (Mine were falling apart in 10 minutes of boiling!)

Wash the cranberries and add them to the mixture along with the cider. Add the sugar. Simmer the mixture until the berries burst and it's cooked to your liking. Stir in the extra cinnamon and ground ginger to taste. Pour it into a container and chill it in the fridge at least overnight. (It tasted okay when it was hot off the stove, but really good the next day when the spices had melded together.)

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Now the only question is, what do I do with all the leftover sieved sauce?

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