Inspired by the William Sanoma recipe
Shave orange peel from orange and set aside.
Squeeze the juice from the orange and set the juice aside.
Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan.
Sort the cranberries, discarding any soft ones.
Add to the apples along with the orange juice, orange rind, polagranet seeds, sugar, cinnamon, nutmeg and cloves. Bring to a boil over high heat.
Reduce the heat to medium low and cook for 10 minutes.
Add almond extract and reduce the heat to low and cover the pan partially.
Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, and Sauce has reduced...about 30 minutes.
Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving. Transfer the cranberry sauce to a sauceboat and pass at the table.
I double the recipe and can some of it for later use... 1/2 pint or pint jars processed for 10 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 16 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 4186.4mg | 144 % | |
Potassium 33.8mg | 1 % | |
Total Carbohydrate 4g | 1 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 2.9g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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