Originally designed as an alternative to high-sugar cranberry sauce for a holiday meal, this sauce is a delicious and traditional accompaniment to Turkey Roulade but is also delicious stirred into oatmeal or yogurt or spooned onto virtually anything when a sweet craving strikes.
Makes 2 2/3 cups
1 tablespoon grapeseed or canola oil
4 large Fuji apples (about 2 pounds), cored, quartered lengthwise, and cut crosswise into 1/2-inch pieces
1/4 cup water
1 tablespoon lemon juice
1/4 cup coarsely chopped dried cranberries
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt (optional)
In large heavy saucepan, heat the canola oil over medium heat. Add the apples and cook for about 10 minutes, or until the apples are lightly caramelized. Add the water and lemon juice and stir briefly to deglaze the pan.
Carefully transfer the hot apples to a food processor and pulse just a few times to a chunky consistency. Stir in the cranberries, vanilla, cinnamon, and salt (if using). Serve warm.