Recipe

Cranberry Sauce with Apples and Japanese Pickled Ginger

Cranberry Sauce with Apples and Japanese Pickled Ginger

Photo by artoeat

  • This recipe was entered in the contest for Your Best Cranberry Sauce
  • Chef

    artoeat's Notes: Fall is here and so are the first apples and cranberries. Last week I bought some heirloom apples. They had a lovely taste and snow white interior but the texture reminded me of Delicious...

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Serves Approx. 4 cups

2 apples, quartered, peeled, seeded Ask a question about this ingredient

1 bag of fresh cranberries rinsed and picked through Ask a question about this ingredient

1/4 cup water Ask a question about this ingredient

1 teaspoon Japanese pickled ginger, thinly sliced or ginger preserves chopped Ask a question about this ingredient

1 pinch Kosher Salt Ask a question about this ingredient

1 squeeze 1/2 lemon Ask a question about this ingredient

Sugar to taste Ask a question about this ingredient

  1. Put all of the ingredients minus the sugar in a thick bottomed pot.

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  2. Cook at medium heat until the apples are mushy and the cranberries have popped.

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  3. While still hot add the sugar to taste.

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  4. Stir vigorously to combine.

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  5. Let cool and serve.

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