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Apple-Orange Cranberry Sauce

1/2 orange
2 cups water
1 tart apple
3 cups fresh cranberries
1 1/4 cups sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves

Squeeze the juice from the orange half and set aside. Remove orange membrane and cut entire shell into very small dice. Put in saucepan with water, bring to a boil and cook for 10 minutes. Drain and set aside.

Peel, quarter and core the apple. Chop into small pieces. Sort the cranberries, discarding any soft berries. Add all ingredients and bring to a boil. Reduce heat, simmer and cover partially. Simmer gently stirring occasionally until the sauce has thickened, the apples is tender and the cranberries have burst for some time. Transfer to a bowl and let cool before serving. Can cover and refrigerate and make in advance but serve at room temperature.

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