Ruby red and dotted with chunks of apple, this is a delicious update on traditional cranberry sauce. In disease-fighting antioxidants, cranberries outrank nearly every fruit and vegetable, including strawberries, red grapes, apples, raspberries, and cherries. Only blueberries outrank cranberries for antioxidant capacity. Cranberries are also a good source of vitamin C and fibre.
- 1 cup unsweetened apple juice or apple cider
- 1/3 cup honey
- 3 cups (1 bag) cranberries, fresh or frozen
- 1 apple, peeled and chopped
- 1 cinnamon stick
In a saucepan, bring apple juice to a gentle boil. Add cranberries, apple, honey and cinnamon stick. Reduce heat to medium low and cook, stirring occasionally for about 10 minutes. The sauce will thicken and the fruit soften. Let cool completely. Cover and refrigerate for about 1 hour or until well chilled. I usually make it a day ahead. It keeps well refrigerated for up to 5 days. Remove the cinnamon stick before serving.
Makes about 2 cups or 8 servings.