Making this sweet and tangy cranberry sauce is a fledgling annual tradition for Piedmont’s Troop 1 scouts. The apple and orange bring a fresh flavor to the cranberries, and the spices round out the fruit with a touch of warmth.
- 1/2 orange
- 2 cups water
- 1 tart apple (Granny Smith, Pippin, McIntosh)
- 3 cups fresh cranberries
- 1 1/4 cups white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Squeeze the juice from the orange half and set the juice aside.
- Remove the flesh and pith membrane from the inside of the orange shell and discard.
- Scrape off any remaining white membrane until the inside of the peel shell is orange. Cut the shell into small dice.
- Put into a small saucepan with the water, bring to a boil and cook for 10 minutes. Drain water and set cooked peel aside.
- Peel, quarter, and core the apple, then chop into small pieces about the size of a peanut. Place apple pieces in a saucepan.
- Sort the cranberries, discarding any soft ones.
- Add cranberries to the apples, along with the cooked orange peel, reserved orange juice, sugar, cinnamon, and cloves.
- Bring to a boil, then reduce the heat to a simmer and cover partially. Simmer gently, stirring occasionally, until the sauce has thickened, the apple is tender and the cranberries have burst, about 10-15 minutes.
- Transfer to a bowl and let cool before serving. Or cover and refrigerate; bring to room temperature before serving.
Makes 3.5 – 4 cups