Spicy Cran Apple Sauce Recipes

CRANBERRY SAUCE WITH APPLES

Steps:

• Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
• Let cool completely before refrigerating.

SPICY CRANBERRY-APPLE RELISH

Steps:

• Over medium heat, in wide stainless steel skillet, heat sugar, vinegar and salt, stirring to dissolve.
• Add chopped apples and cranberries, and increase heat to medium-high. Let fruit cook, uncovered, for 5 to 7 minutes, stirring carefully, until apples are tender but still hold their shape.
• Add ginger, jalapeño and cayenne, mix gently and cool to room temperature. May be prepared ahead and refrigerated up to 4 days.

SPICED APPLE CRANBERRY SAUCE

Steps:

• Add all ingredients to a medium saucepan.
• Bring to a boil over high heat, then reduce the temp to medium-low and simmer until the berries have burst and the mixture has thickened, about 10-15 minutes.
• Let cool and serve.
• May be refrigerated for two days or frozen for up to two months.

SPICY CRAN-APPLE SAUCE

Steps:

• In a large saucepan, combine all ingredients. Cook over medium heat until berries pop and apples are tender, about 20 minutes. Remove from the heat; mash if desired., Transfer to a large bowl; chill until serving.

EASY APPLE CRANBERRY SAUCE RECIPE

Steps:

• Add all ingredients except the vanilla bean paste to a medium saucepan; bring to a boil over medium-high heat.
• Once boiling, turn the heat down slightly so it doesn't boil over. Cover the pot and simmer until the cranberries pop and the sauce thickens, about 10 minutes. Turn off the heat and stir in the vanilla bean paste.
• Store in a covered container in the fridge for up to 3 weeks.

SPICY JALAPENO CRANBERRY SAUCE

Steps:

• In a large saucepan combine the jalapeno peppers, salt, sugars, orange juice, water and orange zest. Bring to a simmer over medium heat and add the cranberries.
• Simmer for 15 minutes, stirring periodically (cranberries will pop while cooking). Remove from heat and cool to room temperature. Transfer to a sealed container and fully chill. NOTE: the sauce will thicken as it cools.

MULLED CRANBERRY & APPLE SAUCE

Steps:

• Bring the wine to a gentle simmer with the cinnamon, orange juice and rind, cloves, ginger and star anise. Once steaming, remove from the heat and leave to infuse for 30 mins.
• Strain the wine into another pan, discarding the aromatics, and add the apple, cranberries and sugar. Bring to a simmer. Bubble for 10-15 mins until the berries start to burst, and the apple is soft. The sauce will thicken as it cools - you can add a splash more orange juice or water to loosen, if you like. Make ahead and freeze, or keep in the fridge for up to four days. Bring to room temperature to serve.