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Cranberry Sauce with Apples and Calvados
No holiday dinner would be complete without a tart cranberry sauce and this version brings an extra hit of flavor with in-season apples and a splash of Calvados.
While cooking the sauce, the cranberries will begin to burst and break down, but lightly crushing the mixture with the back of your spatula will help it blend into a cohesive mixture.
How to Make It
Ingredients
- 2 ½ cups frozen or fresh cranberries
- 1 crisp apple, peeled and coarsely grated
- 1 cup granulated sugar
- 2 tbsp Calvados
- ¼ tsp fine kosher salt
- 1 tsp fresh lemon juice
Instructions
- Combine cranberries with apple, sugar, Calvados, and salt in a medium saucepan set over medium-high heat. Bring to a boil, then reduce heat to medium and cook, stirring often and crushing berries with the back of a spatula, until mixture is glossy and jammy, about 8 to 10 minutes. Remove from heat and stir in lemon juice. Transfer to a serving bowl and cover surface with plastic. Let cool, at least 1 hour before serving.
How to Store It
Cranberry sauce will keep refrigerated, in an airtight container for up to a week.
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