No denying it, this one was borrowed from the MS Seasonal Recipe site. It is silly-easy, keeps well, and goes a long way. If you like sauces like this sweet, don't skimp on the sugar. I cut back a little, from the recipe's suggested amount, and the sauce was downright tangy.
It looks great as a drizzled flourish on a plate with this cranberry-crowned cake. The color is amazing and it is a delightful way to meld two seasonal fruits - apples and cranberries - into an unforgettable splash of color.
- 2T butter
- 1 apple, peeled and chopped
- Pinch of nutmeg
- 1 C. cranberries
- 1 C. apple cider - I used fresh-squeezed apple juice, which might be part of why the sauce was not as sweet.
- 1/2 C. sugar
- Melt 1 T butter over medium heat. Cook apple with nutmeg until it softens (~3 min.). If you cut it smaller, this takes less time.
- Add cranberries, apple cider and sugar; bring to a boil, then reduce heat and simmer until a) apple is tender and b) sauce thickens (~15 min.).
- Remove from heat, stir in remaining butter, and purée in a blender until smooth.
- To adjust consistency, stir in additional apple cider if a thinner sauce is desired.
Serve with almost anything, but definitely at least once with the cranberry-crowned cake mentioned here and here.
- Cranberries - St. Foy farmers market (Marché public de Saint-Foy)
- Apples - Verger Nicolois, St. Nicolas, QC
- Baking supplies (flour, sugar, nuts, etc.) - Le Crac/La Carrotte Joyeuse