Ingredients
- 12 onces (1 package) of fresh or frozen cranberries - whole
- 2 medium apples - diced 3/8" cubes
- 1 cup white sugar
- 1/2 cup orange juice
- 1 teaspoon orange zest = 1 orange zested
- 1/4 teaspoon Kosher salt
- 6 whole cloves - optional
- 10 oz (1/2 can) pinapple tidbits or crushed, - optional, include the juice, optional
- 1/3 cup walnuts - chopped, optional
- 1/2 cup celery - chopped fine, optional
- 2 pinches of caynne pepper - optional, gives a bit of spicy kick
Directions
- Place all ingredients except nuts and celery in large sauce pan and bring to a full boil.
- Whole berries tend to burst open as they boil.
- Use the hard paddle to push any whole berries against the side of the bowel to pop any that do not break open by themselves.
- After mixture starts to boil, turn heat down to a slow boil for about 5 minutes or until mixture is a jam-like consistency.
- Next, stir in nuts and celery to give it a pleasant crunch.
- Add water if necessary to adjust consistency.
- Remove from heat.
- Let cool for at least 30 minutes.
- Serve hot or cold.
I am going to experiment with adding a portion of the cranberries and apples in after the mixture begins to boil so that there will be more chunks of apple and cranberry in the completed sauce.