Sometimes I have a burning desire to add a little something to an old tradition. Thanksgiving is around the corner and I am working on my menu. There are some traditions that simply can not be replaced no matter how trite they become – cranberry sauce is one of those traditions.
Does anybody really love cranberry sauce? With few exceptions we only eat it on Thanksgiving or the day after…right? Does anybody disagree? I like it well enough, but I never think to eat it any other time. So this year I want to do a cranberry sauce that people will ask for and remember. I want to make a cranberry sauce that can be eaten on its own and is a great accompaniment to the fowl we will be serving.
I dug into some of my cookbooks and came up with something that I think will fit the bill…mind you, this is an original recipe – I just added a few things. Give it a try, the cranberries are made less acerbic by the apples and spices, but the sauce is still bold and brilliant.
Spiced Cranberry Apple Sauce
2 granny smith or other tart cooking apple, peeled, seeded and diced
12 oz cranberries, washed
1 cup sugar
1 cup water
1 cinnamon stick
2 pieces star anise
Place all of the ingredients into a sauce pan. Bring to a boil. Boil the mixture until the cranberries begin to pop. Reduce heat and simmer for about 10 minutes. Cool slightly, remove the cinnamon and other spices then place into a glass or ceramic bowl and refrigerate for at least 2 hours or up to 7 days. This makes a wonderful accompaniment to any roasted fowl or meat.