Well, I've finally gone and actually done what I said I would do in my food styling post. I'm bringing a bit of my baking blogger days back and am starting up a food column that will be featured here from time to time. I thought I'd squeak in a last-minute Thanksgiving recipe in case anyone else still planning their menu. Who would be last minute, though, really? Cause I'm NEVER last minute. I hope you note the sarcasm in that little statement. I made this recipe last week for a Thanksgiving get together with some friends. It's very simple to make, but gets lots of compliments. I think maybe because people are so used to eating the cranberry jello-like sauce out of the can that they really don't know what a good cranberry sauce can be? My mom always made this on cold nights when I was growing up, and it's always been one of my very favorites.
INGREDIENTS 2-3 apples, I used Fuji 3/4 cup sugar, or a little less if you like a tart sauce 2 teaspoons cinnamon 1 cup water 1 package of cranberries, washed
INSTRUCTIONS Peel and cut apples into slices. Cut slices in half. Combine apples, sugar, cinnamon and water into a medium saucepan. Bring to a boil using medium heat. Add cranberries and return to a boil. Boil gently for 5-10 minutes, stirring occasionally. The sauce is done when the apples are tender and most of the cranberries have popped, but a few remain intact. Remove from heat. Let cranberry sauce sit for a bit to thicken, but serve while still warm.