I usually make a homemade cranberry sauce for Thanksgiving that most people pass up for the canned variety, so I decided to try this recipe this year. I did not have a lemon, so I subbed 1/2 cup or orange juice for the lemon and water. The flavor came out great, but I wasn't happy with the texture of the apples. If I make again, I might try blending it.
Double Cranberry-Apple Sauce
Yield: Makes about 5 cups
- 6 large Granny Smith apples, peeled and diced
- 1 (12-ounce) package fresh cranberries
- 1 small lemon, sliced and seeded
- 1 cup granulated sugar
- 1/2 cup water
- 3/4 cup sweetened dried cranberries
- Stir together first 5 ingredients in a large saucepan; bring to a boil over medium-high heat, stirring often.
- Reduce heat; simmer, stirring often, 15 minutes or until cranberries pop and mixture starts to thicken. Remove from heat, and stir in sweetened dried cranberries. Cool. Cover and chill until ready to serve.
- Note: Mixture can be stored in the refrigerator for up to 2 weeks.
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