It's time to think about the Thanksgiving menu. I recently created this recipe as a way to blend some of my favorite holiday flavors. This sweetly tart cranberry-apple sauce serves as a Thanksgiving side dish, sandwich spread or compote. You could even put a dollop in your morning oatmeal or spread on slice of toast. A chopped apple lends body and a bit of crunch. Maple syrup and apple cider add sweetness and eases the tartness of the cranberries. Cinnamon and vanilla offer a warm, mellow undertone. A pinch of orange zest brightens and balances the dish. And a dash of cayenne pepper adds subtle, barely perceptible heat.
Vanilla and Maple Spiked Cranberry and Apple Sauce
Vanilla and Maple Spiked Cranberry and Apple Sauce
Serves 4-6
Ingredients:
1 tablespoon butter
1 honeycrisp apple, finely chopped
3/4 teaspoon ground cinnamon
12 ounces fresh cranberries, rinsed and picked over
1 cup real maple syrup
1 cup apple cider
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon orange zest
pinch cayenne pepper
1 honeycrisp apple, finely chopped
3/4 teaspoon ground cinnamon
12 ounces fresh cranberries, rinsed and picked over
1 cup real maple syrup
1 cup apple cider
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon orange zest
pinch cayenne pepper
Instructions:
Place medium heavy saucepan over medium flame. Melt butter, added chopped apple and cinnamon.
Cook, stirring occasionally for about 5 minutes. Add cranberries, maple syrup and apple cider.
Turn up heat to medium high and cook for 15-20 minutes, until berries burst. Add vanilla, orange zest and cayenne, stir. Place in a pretty bowl and refrigerate until ready to serve.
Place medium heavy saucepan over medium flame. Melt butter, added chopped apple and cinnamon.
Cook, stirring occasionally for about 5 minutes. Add cranberries, maple syrup and apple cider.
Turn up heat to medium high and cook for 15-20 minutes, until berries burst. Add vanilla, orange zest and cayenne, stir. Place in a pretty bowl and refrigerate until ready to serve.
