Cranberry-Orange Sauce

Ingredients

• 12 ounces fresh cranberries (washed and sorted)

• 1–2 tart or sweet apples (peeled, cored, and diced)

• 1 cup cranberry juice

• 1 cup maple syrup

• 3 tablespoons orange juice

• Zest of 1 orange

• 2 medium navel oranges (segmented as explained below)

• 1 cinnamon stick

• A pinch of freshly grated nutmeg

Directions

1. Peel, core, and dice the apples into small pieces. Set aside.

2. Cut off both ends of the oranges. Slice down along the sides to remove the peel and white pith. Hold the orange over a bowl to catch juices and carefully cut between membranes to release the segments. Set segments and juice aside.

3. In a medium-sized saucepan, combine cranberries, diced apples, cranberry juice, maple syrup, and the cinnamon stick. Stir and bring to a gentle boil over medium heat.

4. Once the cranberries start to pop (about 5-7 minutes), reduce the heat to low. Stir in the orange juice, orange zest, and reserved orange juice. Grate a small amount of nutmeg directly into the saucepan. Simmer for 10 minutes, stirring occasionally, until the apples are tender.

5. Gently stir in the orange segments. Cook for 2-3 minutes, ensuring the segments stay intact.

6. Remove the saucepan from heat and discard the cinnamon stick. Let the sauce cool to room temperature, allowing it to thicken. Serve immediately or refrigerate until ready to use.