Chunky Apple Cranberry Sauce

Rating: 3.12 stars
17 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1

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.

Martha Stewart Living, November 1998

Gallery

Credit: Zubin Shroff

Recipe Summary

Servings:
10
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Ingredients

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.

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  • 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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Reviews (6)

17 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 1
Anonymous
Rating: 5 stars
11/27/2013
I've been making this since the time it came out!!!! It's a permanent staple and always requested!
Anonymous
Rating: Unrated
11/22/2013
I made this the year the recipe was first published and every year since. Hands down, the BEST cranberry recipe ever!
Anonymous
Rating: Unrated
11/14/2008
This is a favorite for Thanksgiving. My family always asks for it!
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Anonymous
Rating: Unrated
06/23/2008
This sauce was such a hit that everyone wants me to make it next Thanksgiving!
Anonymous
Rating: Unrated
11/20/2007
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!
Anonymous
Rating: Unrated
11/18/2007
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
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