Core and coarsely chop the apples, but do not peel them. Put them into a large sacuepan with the cranberries, cider and ginger root. Cover and bring the liquid to a boil, then stew over low heat, stirring occasionally, until the cranberries have burst and the apples are tender. The apples should be tender in about 15 to 20 minutes, depending on variety and ripeness. Press the fruit pulp thorugh a coarse sieve with the back of a spoon, straining out the skins and seeds and ginger slices. Stir in the sugar and the clove, holding back at first to avoid over seasoning. Serve the sauce warm or at room temperature with poultry, pork and/or game.
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|Serving Size: 1 Serving (1107g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4mg||0 %|
|Potassium 170mg||4 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 15.2g|
|Protein 0.8g||1 %|
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Calories per serving: 92
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