1 teaspoon salt
3 cups fresh cranberries
1 cup sugar
1 cup Honeycrisp apples, medium dice
Zest of one orange
Zest of one lemon
Juice of one orange
Juice of one lemon
nutmeg, to taste
Freshly ground black pepper, to taste
In a two-quart sauce pot over medium heat, combine all of the ingredients except for the black pepper and nutmeg. The cranberries will pop and crackle as they heat up; don’t be afraid, this is normal.
Cook this mixture until the cranberries are soft and the apples are fork tender, then cook the sauce down until you’ve reached the desired consistency—the natural pectin in the apples and cranberries will help the sauce to set. You can keep it as loose or thick as you would like it.
Once the sauce is done to your liking, remove it from the heat and season with fresh cracked black pepper and grated nutmeg to taste.
Recipe courtesy of Matt Abdoo