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Apple-Orange Cranberry Sauce




Source of Recipe


Williams-Sonoma






List of Ingredients



• 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
  






Instructions



1. Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind, and cut the rind into small dice. In a small saucepan over high heat, combine the diced orange rind and the water; bring to a boil and cook for 10 minutes. Drain and set aside.
   
2. Peel, quarter and core the apple; then chop into 1/2-inch diced cubes and place in a saucepan. Sort the cranberries, discarding all soft ones. Add to the apples along with the reserved orange juice, orange rind, sugar, cinnamon and cloves. Bring to a boil, reduce to low and cover pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
   
3. Transfer sauce to a heat-proof bowl and let cool. Or cover and refrigerate; bring to room temperature before serving.
   
4. Makes 3 to 4 cups.