You either love them or hate them right? Cranberries make some people, like me, smile at the very thought of them and others pucker their mouths and shake their heads in distaste. I believe that our tastes and those of our families, change and maybe even a tried and true head shaker can enjoy cranberry sauce on their turkey this holiday season. This recipe is perfect as you can make it ahead of the time, (fresh cranberries are harvested in October so get to it) and keep in the refrigerator, no need to get your grandmothers canning supplies out from under the stairs and take a weekend away from enjoying the fall colours. Just remember that change is good, it can be colourful and tasty, tart and sweet and can be the perfect twist to your holiday routine.
Cranberry Apple Sauce
Makes about 2 ½ cups (625 mL)
Prep time: 5 minutes
Total time: 10 minutes
1 tbsp (15 mL) Compliments Pure Olive Oil
½ onion, finely chopped
1 granny smith apple, peeled, cored and cut into 1cm cubes
1 bag (340 g) fresh cranberries or approximately 3 cups frozen cranberries
1 1/2 cups (375 mL) apple juice
2/3 cup (75 mL) sugar
2 tbsp (30 mL) Sherry vinegar
1 tbsp (15 mL) fresh savory, chopped
- Rinse cranberries.
- Heat olive oil in a medium saucepan over medium high heat; add chopped onion and sauté for about 1 minute or until translucent colour.
- Add apple to the onion mixture and sauté for 1 minute.
- Mix in cranberries, apple juice, sugar, and sherry vinegar.
- Bring to a boil and reduce heat, simmer for about 5 minutes or until the cranberries burst.
- Sprinkle with savory, remove from heat and let cool completely before refrigerating. Cranberry sauce will thicken as it cools.
I hope you enjoy this with your Thanksgiving turkey or ham. I know I’m going to!
Chef James and Alex
