12 oz whole cranberries
1 small apple, peeled and diced (I used Stayman Winesap)
1 cup water
2/3 cup sugar
juice of 1 lemon
2 tablespoons rye or bourbon
Bring the cranberries, water, apple, sugar and lemon juice to a boil. Reduce heat then simmer until thickened, stirring occasionally. Remove from heat, stir in rye. Serve hot or cold.
I think I must make cranberry sauce more often than anyone on the planet. My husband really likes it and we make it many times over the whole year. I stock up on cranberries when they are cheap and then freeze them. Anyway, I make cranberry sauce so often, it is some times a challenge to keep it interesting. Sometimes it is easy when I have a flavor theme for the meal in mind but let’s face it, more often I am serving it with a plain old roasted chicken or turkey. In this case, I added one of my favorite apples to the mix and enjoyed it so much, I thought I’d post it. The apple got soft but held its shape well. I really liked the contrast between the flavors and textures, cranberry sauce can be a bit one dimensional.