Okay – so I’m a little behind on posting my Thanksgiving recipes. But who’s counting, right? My teeth chattering trip to New York was totally worth the delay. And why should it matter when a recipe is so good it can be made anytime?
And maybe I’m still a little traumatized from my burnt turkey fiasco. You know the one where I was so dang sure I was going to wow the internet masses with my culinary skills? [roll eyes]
And this side dish actually tastes like dessert? Done. Made. Eaten.
Just put the words Fall, Christmas, Holiday, New Year’s Day, or Kwanza in front of the name and nobody will know the difference. Example: Here is your Birthday Cranberry Apple Sauce! I swear it’ll work. The only complaint you’ll get is why didn’t you make more?
I had never made homemade cranberry sauce before. That seemed like a task for real divas. I quietly ate the canned stuff without complaint. Hey, it’s good. It just doesn’t look so great.
This Cranberry Apple Sauce is a recipe I tore out from Cooking Light magazine years ago. I have no idea what year it’s from but I’m so happy I saved it. It was embarrassingly easy.
It has kind of a chunky relish consistency and is blended with your favorite fall spices. The perfect blend of sweet and tart. Yum!
Serve it with turkey, chicken, cold cuts, cheese, salads, and – let us not forget the most important meal of the day – dessert!Print
- 1 1/2 cups chopped and peeled Granny Smith apple (keep size of apple chunks on the small side)
- 1 cup packed brown sugar
- 1/2 cup plus 3 tablespoons white grape juice
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 (12 oz) package fresh cranberries
- In medium saucepan, combine all ingredients and bring to a boil.
- Reduce heat and simmer, uncovered, for approximately 15 minutes or until thick. Stir occasionally.
- Cool sauce completely and feel super cool for upgrading from the canned stuff.
This sauce can be made 1-2 days ahead and stored in the refrigerator.
More great recipes at www.thekitchensnob.com