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Apple-Orange Cranberry Sauce Recipe


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     Apple-Orange Cranberry Sauce

Category   Sauces
Sub Category   Holiday Dish
Servings   3-4 cups

1/2 orange
2 c. water
1 tart apple, such as Granny Smith, pippin or McIntosh
3 c. fresh cranberries
1 1/4 c. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves

Ever since I was introduced to this recipe I use no other cranberry sauce at the holidays, and it's a huge hit with everyone, even the kids.
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, you don't need much only about 1/4 of an orange rind. 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 rind pieces. Peel, core and quarter apple. Cut into 1/2 inch dice and place in saucepan. Sort the cranberries, discading 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, 10-15 minutes.
Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table.
Makes 3 1/2-4 cups. You can make this a day ahead and refrigerate.
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