Cranberry Apple Sauce

I always start off Thanksgiving week with this cranberry sauce. The kids get to enjoy the sauce on top of yogurt or pancakes before Thanksgiving and there’s always enough leftover for the turkey (in this house anyway).

2 large apples, peeled, washed, and cut into 1/4 inch pieces
1 bag of fresh cranberries (12 oz.), washed and picked over
1 1/2 cups of water
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/2 cup maple syrup

Combine all of the ingredients in a medium-sized,  non-aluminum saucepan. Bring to a boil over high heat and then reduce to medium-low and simmer, stirring occasionally until the cranberries have popped and the apples are tender (15-20 minutes). Remove the pot from the heat and let the sauce cool. Once cool, refrigerate your sauce until ready to serve. Can be made as early as 3 days before Thanksgiving. This recipe will make roughly 3 cups.

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