Thursday, November 29, 2012

Raspberry-Apple-Cranberry Sauce


Who likes cranberry sauce? Anyone? I don't know many people who actually do, and the memory that comes to mind for many is the canned cranberry-esque gelatin. If that's the tradition, be traditional, but why not soften the tart and start up a new standard? This Raspberry-Apple-Cranberrry Sauce carries with it hints of the other fruit along with the known cranberry flavor. It makes cranberry a subtlety and converts the dish to delish. If made in excess, it becomes a great jam alternative for after the holidays!

Servings: 32 oz
Prep Time: ~15 min

12oz Cranberries
6oz Raspberries
2 Apples (red)
3/4 Cup Sugar, Granulated
3/4 Cup Water
2 Tablespoons Lemon Juice

Heat the sugar, lemon juice, and water in a large skillet. Slice the apples into small pieces and toss with the raspberries and cranberries and place into the skillet. Stir the mixture on medium heat until warmed. Increase to medium to high heat to a small boil. Note: Starting at a lower heat and building up to medium to high will help prevent overcooking and burning.

The water will begin escaping the fruit and cranberries will pop. The liquid will thicken. Continue stirring, scraping any excess from the sides and reduce the heat back to medium. When the desired thickness is achieved (I prefer mine closer to a jam), set aside in a small bowl or storage container to cool until room temperature before refrigeration.

This incredibly simple and tasty alternative to a possibly avoided cranberry gelatin readily pairs with the traditional holidays classics.  On my table, it sat brightly among the plates and was a welcomed addition to the custom of sharing food and giving thanks!

Nutrition Info (1 Tablespoon): 
Calories 14, Total Fat: 0g, Sat. Fat: 0g, Cholesterol: 0mg, Sodium: 0.2mg, Carb: 3.5g, Fiber: 0..3g, Sugars: 3g, Protein: 0g 

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