Apple Cranberry Sauce

I got this recipe years ago when I visited my best friend Heather in Baltimore. It was from a magazine, and we both loved it! Just a few ingredients, easy to make, and it was delicious warm with dinner and even better cold as next-day leftovers. After making it every year and tweaking it to my liking, here’s my version of a delish holiday favorite!

Apple Cranberry Sauce

 12 oz. package of fresh cranberries

2 medium Granny Smith apples, peeled, cored and chopped

1-½ c. apple cider or water

1-¼ c. brown sugar (can also use a mixture of white and brown sugars)

1 tsp. cinnamon

½ tsp. allspice

Sort and rinse the cranberries – remove any soft or unripe ones and stems. Combine all the ingredients in a saucepan and cook over medium-high heat until boiling. Reduce to medium-low and simmer until apples have softened and the cranberries have popped, about 15-20 minutes. Cool to room temperature before serving. Can be made and refrigerated ahead of time, then brought to room temperature.