‘Tis the season for cranberry sauce! I mixed up a batch of this for the Thanksgiving dinner we shared with friends this year. While it of course went great with traditional Thanksgiving foods, making the sauce was so easy that I’m also planning on making it a few more times this season to serve as a fun accompaniment to more ordinary meals like roast chicken. I’m sure it would also make a lovely topping on vanilla (or maybe even chocolate?) ice cream.
This recipe has a long cook time, but the actual hands-on time is very short. It’s possible that you could achieve the same results in much less time, but I found that the long, low simmer was a good fit with my never-know-when-you’re-going-to-be-interrupted-by-the-baby schedule, since I really didn’t have to worry about anything overcooking or burning. Feel free to play around with the recipe to reduce the cook time if you so desire.
Apricot and Cinnamon-Spiced Cranberry Sauce
12 ounces cranberries
2/3 cups dried apricots
1 cinnamon stick
1/2 cup honey
1 1/3 cups water
Add cranberries, apricots, cinnamon stick, honey and water to a saucepan. Bring to a boil, then reduce heat to a gentle simmer.
Simmer for about 2 1/2 hours, stirring occasionally, until apricots and cranberries are thoroughly cooked and mostly falling apart. Remove and discard cinnamon stick. Mash any still-solid cranberries with a fork.
Remove saucepan from heat and allow to cool, then transfer sauce to a lidded container and store in the fridge.