16 November 2011

Cranberry Apple Sauce

There are certain things that just belong on a Thanksgiving table: turkey, stuffing, green beans, mashed potatoes... and cranberry sauce. Truth be told, I've never been a fan of the stuff. My favorite turkey day foods are the salty and buttery Stovetop or potatoes. Heck, I can only vaguely recall cranberry sauce at any of our Thanksgivings growing up. BUT I understand how important cranberries can be to the holiday table for others, so I grabbed a bag intending to use it only as decoration, lol. But that nagging feeling that some people just love it led me to turn that decor into a last minute addition to our holiday table.

Look how red and pretty!
I'm still not sure about the eating it with turkey thing, but I really liked this! It was tart and just sweet enough. It was received nicely as a side, but next time I'm going to use it to top a brie en croute as an appetizer. Oh look at that, it's a yummy AND versatile holiday dish.

Cranberry Apple Sauce
loosely adapted from Food Network

12 oz bag fresh cranberries
1/3 C vanilla sugar (to taste)
3 Tbsp Grand Marnier
1/2 tsp lemon zest
1 honeycrisp apple, peeled and diced

In a food processor, combine the cranberries, sugar, and Grand Marnier, and lemon zest and pulse a few times to chop up the cranberries and incorporate all the ingredients. Put cranberries into a small saucepan and mix in the apple. Cook over medium heat until cranberries soften, tasting along the way to add sugar if necessary, until it becomes the consistency you want. (I did add about 2 tbsp of water because I lost track of it for a bit and wanted to loosen it up, and it turned out great.)

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