I love Thanksgiving mainly because it gives me a reason to make cranberry sauce. Itís stupid really, since cranberry sauce makes a great accompaniment to most meals and there are so many variations that itís easy to whip some up any old time. Normally, I make a cranberry chutney that combines both sweet and savoury elements. But this Thanksgiving I wanted to replicate a version that my friend had made last year, one with apples and rosemary.
1/2 bag (6oz) of fresh or frozen cranberries
2 granny smith apples (peeled or not), diced
1/3 c sugar
1/4 c water or fruit juice
2 large sprigs of fresh rosemary
Rinse cranberries and pick through them, discarding the bad ones. In a medium sized saucepan combine the apples, cranberries, sugar, rosemary and water and give everything a big stir. Cook over med-high heat, stirring occasionally. When it comes to a boil, let it simmer until the mixture reduces and gets thick. Taste & stir in more sugar if you like your sauce a bit sweeter. Remove from heat, cool and store in a lidded jar in the fridge for about a week.
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