Description
Growing up my family always hosted Thanksgiving. I never missed the holiday except for one year when I studied abroad in Florence. When I started dating my husband we decided to spend a Thanksgiving with his mother in Brooklyn. Gabe is Puerto Rican and his mother made us a feast. A slow cooked turkey, the most insane stuffing sausage stuffing with raisins and almonds, pumpkin flan and this cranberry sauce. It is warmly spiced with cinnamon, nutmeg, cloves and fresh ginger. Lightly sweetened with maple syrup. Its filled with flavor and texture from the apples, pears and dried apricot. This cranberry sauce is best made a few days ahead so the flavors have time to develop making it a perfect no fuss side for your holiday table.
Ingredients
16 oz fresh cranberries
1 cup apple cider
2 apples, diced
2 pears, diced
juice and zest of one orange
1 cinnamon stick
1/4 teaspoon grated nutmeg
1/2 teaspoon fresh ginger, grated
pinch of cloves
1/2 cup dried apricots, chopped
1/4 cup maple syrup
Instructions
- To a large pot add cranberries and one cup of water. Bring to a boil-. when the cranberries start popping lower the heat. Add apple cider, cinnamon stick, apples. pears, orange juice and zest, nutmeg, ginger, cloves and apricots. Cook stirring occasionally for about 30 minutes or until the apples and pears are soft.
- Turn off the heat and add in 1/4 maple syrup. Allow to cool and store in the fridge.