This recipe appears in:Sauced: Five Cranberry Sauce Variations for Thanksgiving
Granny Smith apples build on the already tart and sweet profile of cranberry sauce, and the addition of extra orange juice and orange zest gives adds a brightness.
- 12 ounces fresh or frozen cranberries
- 2 medium Granny Smith apples, peeled, cored, and cut into 1/4-inch chunks
- 1 cup white sugar
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 1/2 teaspoon Kosher salt
Combine cranberries, apples, white sugar, orange juice, orange zest, and salt in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until berries start to pop, about 5 minutes. Press berries against side of pan with wooden spoon and continue to cook until berries have broken down and sauce thickens to a jam-like consistency, about 5 minutes more. Remove from heat and let cool for 30 minutes. Adjust consistency with water as needed. Serve immediately or place in an airtight container and store in the refrigerator. Serve cold or warm.