'Tis Thanksgiving. And I'm in danger of losing my foodie cred because I'm not racing around with a turkey baster in one hand and the second of 8 sticks of butter in the other.
A variety of issues and events are keeping me out of the kitchen this year. I'm not entirely happy about it, but as long as Sweetie and I are healthy and together for the holiday, the rest is just details.
If you're looking for a spot of color among the table to break up the tan turkey and white potatoes and creamy green bean casserole, this is terrific. It's even healthy, and it can be thrown together at the last minute (which this is).
Four peeled, cored, chopped apples - good saucing apples include Fuji, Golden Delicious,
1/4 cup of fresh or frozen cranberries
3/4 cup of water or apple juice (about a small juice box)
1/4 cup of sugar - start with 2 tablespoons, and add more if necessary. Alternative sweeteners (agave, Equal, etc.) can be used instead, just sweeten to taste.
1/2 teaspoon cinnamon
Combine all ingredients in a saucepan. Cover and cook over medium heat 15 - 20 minutes, or until apples are soft and cranberries have released juice. Allow to cool - during cooling, taste to check sweetness and add sugar (by the tablespoon) if necessary.
When cool, puree with in a blender or with a stick/immersion blender. For chunky sauce, simply mash with a fork.
This recipe can be easily doubled or tripled if you're hosting a large crowd.