Sweet and Spicy mix together wonderfully in these two festive Apple Cranberry Sauce recipes. One is super simple.
2 cups chunky apple sauce
1 can (16 ounces) whole-berry cranberry sauce
3/4 cup raisins
1/4 teaspoon allspice
1/4 teaspoon ginger
Combine all ingredients in small saucepan. Cook over medium heat, stirring often until mixture starts to bubble.
Remove from heat and let cool completely. Makes about 4 cups.
Serve with turkey, chicken, pork or ham. Recipe makes 4 servings.
Can refrigerate up to one week.
Recipe makes 10 servings.
Super Simple Apple Cranberry Sauce
12 ounces cranberries
6 ounces non-sweetened apple juice concentrate
In a saucepan cook cranberries and apple juice concentrate over medium heat until cranberries have burst. Chill and serve. You may also add some white sugar if the recipe isn't sweet enough for you.
Note: Add the extra sugar one-tablespoon at a time to avoid over sweetening. Recipe makes 2 cups.
Variation: Apple Cranberry Sauce
Apple complements the cranberries and makes up for reduced sugar.
1 cup water
1/2 cup sugar
2 cups cranberries (8 ounces)
1 cup finely chopped, peeled cooking apple
Combine water and sugar in a medium saucepan. Bring to boiling, stirring to dissolve sugar. Boil rapidly for five minutes. Add cranberries and apple. Return to boiling. Reduce heat; boil gently for three to four minutes or until cranberry skins pop, stirring occasionally. Remove from heat; cool. Cover and chill at least three hours. Serve chilled with beef, pork, or poultry. Recipe makes eight 1/4-cup servings.
Make-Ahead Tip: Up to five days ahead prepare and refrigerate sauce.
A good cranberry will bounce! Buy berries that are hard, bright, light to dark-red. Seal them in plastic bags and they will stay fresh in the refrigerator for a month. Frozen, they will keep up to one year.
Nutritional facts per serving: Calories: 67 , total fat: 0g , saturated fat: 0g , cholesterol: 0mg , sodium: 1mg , carbohydrate: 17g , fiber: 0g , protein: 0g
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