Apple Cranberry Sauce

The first time I had this was at my best friend’s house in Baltimore…she had clipped the recipe from a Martha Stewart magazine, I believe. It turned out perfect and the kids loved hearing the cranberries “pop” as it cooked. I usually eliminate the salt but add more sugar & cinnamon to taste.

Apple Cranberry Sauce

12 oz. fresh cranberries
1 granny smith apple – peeled, cored and diced
1-3/4 c. water
1-1/4 c. sugar (I use brown sugar or a mix of brown and white)
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground cloves
Combine all ingredients in medium saucepan. Bring to boil. Reduce heat to med-low and simmer partially covered until thick, apple is soft and berries have burst (15-20 min.).  Cool before serving. Serve at room temp and store in fridge.