Spiced Apple and Cranberry Sauce

1 – 12 ounce bag of fresh cranberries

1 cup – water

3 apples – (Fuji and honey crisps are the sweetest)

Juice of 1 large navel orange

1 Teaspoon – cinnamon

½ Teaspoon – ground nutmeg

½ Teaspoon – grated orange peel

1 Teaspoon – alcohol free vanilla extract

½  Teaspoon – alcohol free maple extract

1 – Can (11 ounces) mandarin orange sections, well drained

Splenda (optional)

Place cranberries and water into pot.  Cook until the cranberries start to “pop” (it is their skins popping) then lower the heat to medium.

While the berries are cooking, grate the apples and squeeze the juice out really well.  Add to the cranberries.  Add as much of the gratings as you want. Add the juice of the navel orange.  Cook until the mixture is soft and starting to thicken.  Remove from heat.

Stir in the rest of the ingredients, except the mandarin oranges.  When the desired flavors come together add the orange sections.

This recipe without the Splenda is slightly tart.  Add the amount of Splenda you like to achieve the desired sweetness.

By Kitchen Revival