Use firm, dense apples such as Granny Smith, Fuji, or Pippin, which will hold their shape when cooked. Fresh ginger gives this sauce its gentle bite—don’t substitute the ground kind.
Cooks' note:
Sauce may be made 1 week ahead and chilled, covered.
Recipe information
Total Time
2 1/2 hr
Yield
Makes about 4 1/2 cups
Ingredients
1 1/2 lb fresh or frozen cranberries
1 1/2 cups sugar
2 medium Granny Smith apples, peeled and cut into 1/4-inch dice
2 1/4 tablespoons minced peeled fresh ginger
1 1/2 cups water
3 tablespoons cider vinegar
1 tablespoon finely grated fresh orange zest
Preparation
Stir together all ingredients in a nonreactive 4- to 5-quart deep heavy pot and bring to a boil, stirring until sugar is dissolved. Boil sauce (adjust heat if sauce spits too much), stirring frequently, 10 minutes, or until slightly thickened. Cool about 30 minutes and chill at least 1 1/2 hours.
