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 apple cider or unsweetened apple juice
- 1/3 cup honey
- 3 cups cranberries
- 1 golden delicious apple, peeled and chopped
- 1 cinnamon stick
In a saucepan, bring apple cider to a boil. Add cranberries, apple and cinnamon stick. Reduce heat to medium; cook, stirring occasionally, for about 10 minutes or until sauce is thick enough to mound on spoon.
Stir in honey and let cool completely. Cover and refrigerate for about an hour or until well chilled. Discard cinnamon stick.
Refrigerate in airtight container for up to 5 days. Makes about 2 cups.