Poor cranberries, they don't get enough love. They shine bright on the Thanksgiving dinner menu and then they all but disappear from the table. That's why you'll want to make this wonderful Cranberry sauce to pair with winter roasts. This sweet and savory pairing makes for a special meal that can be enjoyed for any occasion. The phytonutrients found in cranberries offer various health benefits, including anti-cancer, anti-inflammatory, and antioxidant benefits. Cranberries are a very good source of fiber, manganese, and vitamins C and E and a good source of copper, panthothenic acid, and vitamins E and K.
Cranberry, Apple, and Walnut Sauce
Ingredients
- 1 cup sugar
- ½ cup white wine
- 3 oranges, juiced
- ½ cinnamon stick
- 1 (12 ounce) package fresh cranberries
- 2 Granny Smith apples, peeled and diced
- 1 ½ teaspoons minced, peeled fresh ginger
- 1/8 teaspoon ground red pepper
- 1 tablespoon grated orange rind
- ½ cup coarsely chopped walnuts, toasted
Directions
In a large saucepan, bring the sugar, wine, orange juice, and cinnamon stick to a boil until sugar just dissolves, stirring often. Add in the cranberries, apples, ginger, and red pepper; bring to a boil. Reduce heat. Simmer ingredients until the sauce thickens, about 30 minutes. Remove from the heat. Stir in the rind. Once cool, stir in the walnuts. YIELDS 4 CUPS