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Apple-Orange Cranberry Sauce
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1/2 | orange |
2 cups | water |
1 | tart apple, such as Granny Smith, pippin or McIntosh |
3 cups | fresh cranberries |
1 1/4 cups | sugar |
1/2 tsp | ground cinnamon |
1/4 tsp | ground cloves |
Squeeze the juice from the orange and set the juice aside. Zest the 1/2 of orange.
Peel, core and quarter the apple. Cut into 1/2 inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add the apples along with the orange juice, orange zest, sugar cinnamon,and cloves. Bring to a broil over high heat, reduced the heat to low and cover the pan partially. Simmer gently, stirring occasionally until the sauce thickens, the apple is tender and the cranberries have burst,10 to 15 minutes.
Transfer the cranberry sauce to a heat proof bowl and let cool for 1 hour before serving. Or cover and refrigerate bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table.
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