Oregon Apple-Cranberry Sauce

 

 

I used organic cranberries from Bandon, Oregon and a Jonagold apple from Hood River, Oregon in this yummy cranberry sauce.

We will enjoy this tomorrow with Vegan Spatzle With Spinach Cashew Cream Sauce
 and Winter Squash (recipe found in Main Dishes)

 

3 cups fresh or frozen cranberries, washed

1 cup coarsely shredded, sweet apple

3/4 cup evaporated cane juice

2 cups water

1 whole cinnamon stick

 

Place all ingredients in a 3-4 quart sauce pan.  bring to a boil, then reduce heat to medium and simmer 20-25 minutes, or until most of the cranberries burst.  Remove the cinnamon stick.

Remove from heat and cool.  Refrigerate for up to five days.

 

Makes 3 cups.

 

2 tablespoons is 36.5 calories

1/4 cup is 73 calories