Ingredients
Scale
- 12 oz fresh or frozen cranberries
- 2 large Granny Smith apples (peeled, cored, and diced small)
- 1 cup granulated sugar (or maple syrup for a deeper flavor)
- 1/2 cup fresh orange juice
- 1/2 cup water
- 1 teaspoon orange zest
- 1 cinnamon stick
- 1/4 teaspoon ground cloves
- Pinch of salt
Instructions
- Start by rinsing your cranberries thoroughly in a colander, discarding any that are soft or shriveled. Peel your apples and cut them into small, uniform cubes—about half an inch thick. This ensures they cook at the same rate as the berries. Zest one large orange until you have a teaspoon of bright peel, then squeeze the juice into a measuring cup.
- In a medium saucepan over medium-high heat, combine the water, orange juice, and sugar. Stir the mixture until the sugar dissolves completely and the liquid begins to boil. Add the cinnamon stick and ground cloves to the liquid to begin infusing those warm, spicy notes immediately.
- Carefully add the cranberries and the diced apples to the bubbling syrup. Bring the mixture back to a gentle boil, then reduce the heat to low. Let it simmer for about 15 to 20 minutes. You will hear the cranberries begin to pop. Stir occasionally to prevent the bottom from scorching. The sauce is ready when the apples are tender and the liquid has thickened into a syrupy glaze.
- Remove the saucepan from the heat and stir in the fresh orange zest and a pinch of salt. Remove the cinnamon stick and discard it. Transfer the sauce to a glass bowl. It will look a bit thin while hot, but do not worry; the natural pectin in the cranberries will cause it to thicken significantly as it cools. Let it reach room temperature before refrigerating.
- Cook Time: 30 minutes