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BuffaloSpree.com's Recipe of the week: Apple Cranberry Sauce


(originally published in Buffalo Spree, 2012 article: Dish It: Thanksgiving sides for the modern Buffalonian)



1 cup water
1 cup granulated sugar
3  apples, peeled, cored, and diced
12 ounces fresh cranberries
1 pear, peeled, cored, and diced
1 large orange, peeled and diced
1 1/2 cups dried cherries (if you wish, you may substitute other assorted fruit, such as blueberries and apricots), roughly chopped
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg


In a large saucepan, bring water and sugar to a boil, and boil until sugar dissolves.
Reduce heat to simmer and stir in apples, cranberries, pear, and orange. After five minutes, add all other ingredients.
Cover and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
Remove from heat and let cool.


Prep tip: Save time on the big day—make this sauce the day before and leave refrigerated until serving.


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