Happy Thanksgiving! I hope you all are spending your day with family and friends. Due to the weather, N and I are sticking out today alone. Never fear, we’ve got delicious cocoa brownies and unbelievably-rich stuffed shells with bolognese to keep us company… and, of course, this candy-like sauce.
One part applesauce, one part cranberry relish… I suppose it may even classify as a chutney. Honestly, I don’t care what you call it. Make this. It’s magenta. And easy. And festive. Did I mention the taste? It’s a little sweet, and a little tart. Just like me. :)
As an alternative to starting with new cranberries, throw together your cranberry sauce leftovers and some apple chunks, a splash of juice or water, scrape a vanilla bean, and you’re done.
Eat this sauce cooled as a side or snack, or warmed on top of pork or chicken. I’m so happy I’ve got lots of this for the next few blustery days!
Cran-Apple Vanilla Sauce
inspired by The Foodie Bride
1 bag (12 oz., approximately 2 cups) fresh cranberries
1/2 c. apple juice
3 large apples (I used Honeycrisp and Gala)
1/3 c. sucanat (or light brown sugar)
1/4 c. white sugar
1 large vanilla bean
Peel and chop apples into 1-inch pieces. Rinse and pick through cranberries. In a large pot combine all of the ingredients except for the vanilla bean. Heat to a simmer and maintain for 15 minutes, until cranberries start to pop.
Cut open the vanilla bean lengthwise and scrap the inside clean. Put the paste and the vanilla-bean halves in the sauce. Continue to simmer for another 25-30 minutes, stirring occasionally.
Once the berries are cooked and apples are soft, roughly mash with a potato masher or heavy spoon. Serve warm, or cool and store in fridge.
