40 mins
Cranberry and Apple Sauce
Recipe by Graham
Cranberry and Apple Sauce (or Cranberry and Apple Jelly if you want to refine it a little) is commonly associated with Thanksgiving dinner in North America and Christmas dinner in the United Kingdom. There are slight differences in flavour; in Europe it is generally slightly less sweet than in North America. Some recipes (such as this one) include other ingredients such as apples, almonds, orange juice, zest, ginger, maple syrup, port, or cinnamon.
Apart from being eaten with turkey for Christmas or Thanksgiving, it can also be used as a sandwich filling with Brie or (if you really want a treat) in a soft bread roll with Slow Roasted Belly Pork
Crab and Prawn Hot Pots 
Cream of Artichoke Soup Ingredients for Cranberry and Apple Sauce
Currently displaying quantities in US Imperial Measurements
How to Cook Cranberry and Apple Sauce
- Peel, core and chop the apples. Place the cranberries in to a saucepan on a low heat and add the chopped apples. Pour in the caster sugar (superfine sugar) and stir well, maintaining only a low heat so that the sugar does not scorch.
- As the juices from the cranberries and the apples begin to flow out and soften the fruits, add a star anise and the orange juice (NOT from concentrate!). Cook very slowly for about 20 minutes on a low heat, mashing the fruits with a wooden spoon as they continue to soften further. Add a dash (about 2-3 tablespoons) of water and cook for a further 10 minutes.
- Remove from the heat and mash together until you have a pulp. This is fine if you want to use your Cranberry Sauce as an accompaniment to a meat dish like turkey.
- To use as a jam (jelly), pass the pulp through a fine mesh metal sieve (strainer) using the back of a wooden spoon to help it through. Allow to cool at room temperature then store it in sealed jars.
GRAHAM'S HOT TIP:
Don't be too concerned if your sauce appears a little runny at the end - it will thicken as it cools
Reviews of Cranberry and Apple Sauce
| March 03 2015 Really deep rich flavours to this sauce with I served with turkey at the weekend. And, as the introduction says, it also works well when it's cold with a bit of Brie and a crusty French bread. Carol (6 reviews) |
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