Chunky Apple-Cranberry Sauce


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This sauce is a little on the tart side. If you prefer it sweeter, add more sugar to taste. Serve it as a condiment with roasted turkey or pork.

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  • 1 medium onion, cut into 1/2-inch-thick wedges
  • 2/3C. sugar
  • 1/2C. dry red wine
  • 1 12 oz. bag fresh cranberries
  • 1/4 C. apple cider vinegar
  • 1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
  • 2 tsp. freshly grated ginger
  • 1/4 tsp. ground mace
  • 1/4 tsp. curry powder
  • Juice and grated zest of 1 orange
  • 1/3 C. dried currants

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In a medium saucepan, combine onion, sugar, and wine. Place over medium-high heat; bring to a boil. Reduce heat to medium, and simmer, covered, 4 minutes. Add all remaining ingredients except currants; cook until cranberries have popped, about 8 minutes. Remove from heat, and stir in currants. Serve at room temperature.

Yield: 8-10 servings

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