Imagine perfectly tender chunks of apple and cranberry bathed in a sweet and tart and fruity syrup. Add to this a spicy hint of cinnamon, and you'll have a pretty good idea of what this sauce is like. Seriously, this is good stuff.
This recipe is adapted from Big Daddy's cinnamon apple cranberry sauce:
Cinnamon Apple Cranberry SauceNotes:
2 c cranberry juice
6 oz sweetened dried cranberries
1 tsp ground cinnamon
1 c sugar
2 apples (peeled, cored, and diced)
2 tsp corn starch
1. In a medium sauce pan, bring the cranberry juice, dried cranberries, cinnamon, and sugar to a boil. Cook over medium heat for 5 minutes.
2. Add the apples and then continue to cook over medium heat for another 5 minutes, stirring occasionally.
3. Remove approximately one cup of the liquid from the sauce pan and place it in a small bowl. Whisk the cornstarch into this liquid. Slowly whisk this cornstarch mixture back into the sauce pan. Cook the mixture over medium heat for another 5 minutes or until the apples are tender.
4. Pour the finished sauce into a heat-proof serving bowl, cover, and refrigerator for at least 30 minutes before serving.
- This sauce will keep for four or five days if you keep it covered and in the refrigerator.
- This sauce goes great on top of cornbread.