One of the many reasons I look forward to Thanksgiving is the cranberry sauce. I love making it and I love eating it. For years I have been on the hunt for a perfect cooked sauce (I have a favorite raw relish that I will post as well). I found this gem as part of a Food52 contest. It was not the winner but as far as I’m concerned it is far above the rest! It is slightly modified. The original recipe called for a pinch of cayenne pepper but I have not been able to bring myself to include that one ingredient.
Maybe next year.
1 Tbsp butter
1 Honeycrisp apple, finely chopped
1 tsp ground cinnamon
12 to 14 ounces fresh cranberries, rinsed and the uglies culled out
1 cup real maple syrup
1 cup apple cider
1 ½ tsp vanilla
½ tsp orange zest
Melt the butter and add the chopped apple and cinnamon. Cook stirring occasionally for about 5 minutes – until the apple is soft. Add cranberries, maple syrup, apple cider. Cook on High for about 10 or 15 minutes until the berries burst. Add the vanilla and orange zest. Put into a bowl and refrigerate until ready to serve.
You can make this a couple days ahead of the holiday.