- Recipes Home
- Interest Groups
Apple Orange Cranberry Sauce Recipe
|Water||16 Fluid Ounce (2 Cups, 500 Milliliter)|
|Tart apple||1 (Such As Granny Smith, Pippin Or Mcintosh)|
|Fresh cranberries||12 Ounce (3 Cups, 375 Gram)|
|Sugar||10 Ounce (1 1/4 Cups, 310 Gram)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1391 Calories from Fat 7
% Daily Value*
Total Fat 0.89 g1.4%
Saturated Fat 0.13 g0.67%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 10.1 mg0.4%
Total Carbohydrates 357 g119.1%
Dietary Fiber 21.6 g86.3%
Sugars 319.1 g
Protein 2 g4.1%
Vitamin A 7.9% Vitamin C 488.4%
Calcium 18.8% Iron 7%
*Based on a 2000 Calorie diet
Remove the membrane from the inside of the orange shell and discard.
Cut the shell into small dice.
Put into a small saucepan with the water, bring to a boil and cook for 10 minutes.
Drain and set aside.
Peel, quarter and core the apple, then chop into small pieces.
Place in a saucepan.
Sort the cranberries, discarding any soft ones.
Add to the apples along with the reserved diced orange peel, the reserved orange juice, the sugar, cinnamon and cloves.
Bring to a boil, reduce the heat to a simmer and cover partially.
Simmer gently, stirring occasionally, until the sauce has thickened, the apple is tender and the cranberries have burst, 10-15 minutes.
Transfer to a bowl and let cool before serving.
Or cover and refrigerate; bring to room temperature before serving.