Sweeten up your turkey with this wonderful Apple Orange Cranberry Sauce! Many years ago I got a little Thanksgiving booklet at Williams Sonoma that included this recipe, and from the very first time I made it the outcome has always been the same; pure sweet perfection! The combination of tart cranberries, granny smith apples and orange is delightful! No only that, your home will smell amazing as it cooks on your stove top! And yes, I do make this every Thanksgiving and everyone always raves about the flavor, even my son who is super picky gobbles it up with this turkey!
It’s a funny thing, cranberry sauce. When I was growing up it was jellied and came in a can. I do not remember my mom making her own, it was instead gently taken out of the can, sliced and put on each person’s plate. I did not really care for it much, until one year when my mom brought home the whole berry version. This was better, but still strange coming out of a can. Turns out as I got older and started cooking and baking, I discovered that cranberry sauce is very easy to make. And once you make this Apple Orange Cranberry Sauce, you will never reach for a can version again!
Apple Orange Cranberry Sauce
(recipe from Williams Sonoma, Thanksgiving 1999-Traditions Old & New)
2 cups water
1 medium tart apple, such as Granny Smith
3 cups fresh cranberries
1-1/4 cups granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside.
Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
Transfer the cranberry sauce to a heat-proof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. When ready to serve, transfer the cranberry sauce to a sauce boat or pretty dish. Makes 3 1/2 to 4 cups.
If you like a little sweetness with your turkey, you have got to try this Apple Orange Cranberry Sauce! Once you make it, it will quickly become one of your go-to recipes for Thanksgiving!