This Thanksgiving, say goodbye to tired out cranberry sauce and hello to this fresh favorite. It couldn’t be simpler and it’s sure to be a crowd pleaser. The apples give it a nice sweetness so you can use a lot less sugar (or even none at all, if you please) and the kids will still eat it. Enjoy!
4 large apples of your choice, cored and diced (peeling optional) Green apples work well, but any is fine
1/2 pound fresh cranberries
1 small lemon, sliced and seeded
3/4 cup sugar
1/4 + 1/8 cups water
1/2 cup dried cranberries
Stir together all ingredients, except the dried cranberries, in a saucepan. Bring to a boil, stirring frequently, then reduce heat to a simmer for about 15 minutes or until cranberries start to pop. Continue to stir frequently throughout the process. Once cranberries are fairly well popped and the sauce is thickened, remove from heat and stir in cranberries. Cool completely then cover and chill until ready to serve. This dish is extra awesome because it can be made up to a week in advance. You’re welcome.