Chunky Apple Cranberry Sauce
- Comments()
Martha Stewart Living, November 1998
- Yield Serves 8 to 10
Add to Shopping List
Ingredients
- 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
Directions
-
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.
-
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.
This is a favorite for Thanksgiving. My family always asks for it!
This sauce was such a hit that everyone wants me to make it next Thanksgiving!
If you like chutney, you'll love this recipe. I especially enjoy putting this sauce on my turkey sandwich, along with left-over stuffing. It really gives the sandwich extra zing!
This is now a staple for my family's Thanksgiving meal! Everyone loved it except one niece...she puckered her mouth up something fierce, because she was expecting a more traditional sweet cranberry sauce. Thank you Martha and friends for adding to our holiday traditions...
Ellen G in Oklahoma City