04 November 2011

Cranberry-apple Dessert Sauce

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

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