Cranberry Sauce with Apples and Ginger

Tart cranberries, apples, and ginger: this recipe is bursting with flavor!  My children and I love cranberry sauce. Besides enjoying it alongside turkey on holidays, we like to have cranberry sauce stirred into plain yogurt, on sandwiches with leftover turkey and stuffing, and even just on its own.

This recipe makes a nicely tart cranberry sauce, but you could add more honey if you'd like it sweeter. To cut down the holiday to-do list, I prepare this a day or two in advance and then store it in the fridge. This sauce can also be made further in advance and then frozen until the holiday arrives. 

Cranberry Sauce with Apples and Ginger

Makes 3 cups

• 10 ounces cranberries (I use frozen cranberries, but I'm sure fresh would work, too)

• 2 medium apples, cored and chopped (Rome, Pink Lady, Fuji, or Granny Smith work well)

• 1&1/2 tsp minced fresh ginger OR or 1/2 tsp dried ginger

• 1/4 tsp orange extract (OPTIONAL)

• dash of Celtic sea salt

• 1/3 cup mild-flavored honey

• one small squeeze of lemon or lime juice

1. Combine all ingredients except lemon/lime juice in a medium pot. If your apples are thick-skinned, you might prefer to peel them for this recipe.

2. Cook over medium low heat, stirring occasionally. Cook the cranberry sauce for about 25-35 minutes, until the cranberries start to break down and the liquid has mostly evaporated.

3. Add the lemon/lime juice.  Using a potato masher (or the back of a spoon), lightly mash the cranberries, and cook a bit longer. Cool and serve! 

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