Instead of traditional sauce, I like to make a fruity hybrid for thanksgiving with about 75% apples and 25% cranberries. It's a little more like a compote or chunky chutney. The natural sweetness of the apples and dried cranberries mean you can use a lot less added sugar.
- 1½ cups cranberry juice
- 6 ounces dried cranberries
- 1/4 cup sugar
- 4 apples, peeled, cored and diced
- 2 teaspoons cornstarch
1. In a medium saucepan over medium heat, add the cranberry juice, cranberries and sugar. Bring to a boil and let cook for 5 minutes.
2. Add the apples and cook, stirring occasionally, until the cranberries have softened and apples are tender, about 5 minutes.
3. Remove 3 ounces of the liquid to a small bowl and whisk in the cornstarch. Slowly add the cornstarch-juice mixture to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes.
4. Remove from heat and pour into a serving bowl. Refrigerate until firm, about 30 minutes.