directions
-
1
Peel and core apples and cut into medium dice
-
2
Peel ginger and finely mince
-
3
Combine apples with ginger and cranberries in a large saucepan
-
4
Stir in the sugar, water, vinegar and orange zest. Bring mixture to a boil and then lower heat and simmer, stirring occasionally, until all the cranberries pop and the apples are tender, about 15 minutes
-
5
Cool and then refrigerate at least 1-1/2 hours and up to 1 week.
CRANAPPLE GINGER SAUCE
ingredients
- 2 medium Granny Smith apples
- 1-1/2 inches fresh ginger
- 2 (12-ounce) bags fresh or frozen cranberries
- 1-1/2 cups sugar
- 1-1/2 cups water
- 3 tablespoons raspberry or cider vinegar
- 1 tablespoon grated orange zest