I’m a recent convert to cranberry sauce. Growing up I ate it once or twice a year, but I have discovered that it’s a delicious companion to much more than chicken and turkey. Try it alongside roasted squash risotto or braised parsnips. I have been noticing NB-grown cranberries at local markets so decided to give homemade sauce a try. This recipe is a synch and takes just a few minutes to cook so can be ready to eat when your roasted veggies come out of the oven. Cranberry-apple sauce
From The New York Times Cookbook
1 pound of cranberries, picked over and washed
2 cups sugar
2 apples, peeled, cored and diced
½ t cinnamon
1/8 t allspice
1/8 t ground cloves
In a medium pot combine the cranberries, sugar and apples. Cover and place on medium heat. After about 10 minutes turn the heat to low and cook another 15 minutes. Stir the mixture to make sure that the fruit is broken up a bit. Stir in the spices. (Cook longer, uncovered, if you’d like it a bit thicker).
