I love Thanksgiving mainly because it gives me a reason to make cranberry sauce. It’s stupid really, since cranberry sauce makes a great accompaniment to most meals and there are so many variations that it’s easy to whip some up any old time. Normally, I make a cranberry chutney that combines both sweet and savoury elements. But this Thanksgiving I wanted to replicate a version that my friend had made last year, one with apples and rosemary. Naturally, it went well with turkey, but it also tasted pretty amazing with a biscuit or a scone. I wanted that taste again!
And because this weekend was our Thanksgiving holiday, I whipped up this easy little sauce to go alongside our dinner. It’s tart, it’s sweet and it has a wonderful pungent pine-y taste from the fresh rosemary. This recipe uses only a half bag of cranberries, so if you are cooking for a crowd, feel free to double up the recipe. However, you can just freeze the remaining berries and use the leftovers to bake with (this blood orange & cranberry loaf is highly addictive). But I think I’ll stick to making some cranberry sauce for no other occasion than it’s a Wednesday! Or because I’m making macaroni and cheese and that cranberry sauce help to cut the richness. Or because I just feel like it.
cranberry rosemary apple sauce
1/2 bag (6oz) of fresh or frozen cranberries
2 granny smith apples (peeled or not), diced
1/3 c sugar
1/4 c water or fruit juice
2 large sprigs of fresh rosemary
Rinse cranberries and pick through them, discarding the bad ones. In a medium sized saucepan combine the apples, cranberries, sugar, rosemary and water and give everything a big stir. Cook over med-high heat, stirring occasionally. When it comes to a boil, let it simmer until the mixture reduces and gets thick. Taste & stir in more sugar if you like your sauce a bit sweeter. Remove from heat, cool and store in a lidded jar in the fridge for about a week.