New This Month

Chunky Apple Cranberry Sauce


This sauce is a little on the tart side. If you prefer it sweeter, add more sugar to taste. Serve it as a condiment with roasted turkey or pork.

  • Servings: 10

Photography: Zubin Shroff

Source: Martha Stewart Living, November 1998


  • 1 medium onion, cut into 1/2-inch-thick wedges
  • 2/3 cup sugar
  • 1/2 cup dry red wine
  • 1 12-ounce bag fresh cranberries
  • 1/4 cup apple-cider vinegar
  • 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon curry powder
  • Juice and grated zest of 1 orange
  • 1/3 cup dried currants


  1. In a medium saucepan, combine onion, sugar, and wine. Place over medium-high heat; bring to a boil. Reduce heat to medium, and simmer, covered, 4 minutes.

  2. Add all remaining ingredients except currants; cook until cranberries have popped, about 8 minutes. Remove from heat, and stir in currants. Serve at room temperature.

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