Cranberry Apple Sauce with Marsala
If you’re looking for an alternative to the same ol’ cranberry sauce that you have year-after-year on your Thanksgiving table, look no further! This Cranberry Apple Sauce with Marsala has all of the flavor that you are used to and more! Filled with chunks of apples and dreamy marsala wine, this recipe has not only great flavor, but really nice texture as well.
Ingredients
- 1 heaping cup finely chopped apples
- 1 cup dry or sweet marsala wine
- 1 cup sugar
- Juice and zest from 1 large orange (about 2-3 Tbsp zest and ½ cup (4 fl oz) juice
- 1 pound cranberries, rinsed
Instructions
- Gather and prep all ingredients according to specifications above.
- Combine the apples, marsala wine, sugar and orange juice in a medium saucepan over medium heat and stir. Simmer lightly for 2 to 3 minutes until the sugar has dissolved and the alcohol taste has cooked off.
- Then, stir in the cranberries and bring the mixture up to a boil, then immediately reduce the heat to a simmer.
- After simmering for 1 to 2 minutes, the cranberries will begin to pop. Begin smashing them with a fork or potato masher to your desired level of chunkiness. Continue to simmer a few more minutes (about 7 to 8 minutes total). Simmer less time for a chunkier sauce and more time for a smoother sauce.
- Remove pan from heat, stir in the orange zest and cool.
- Bring the cranberry sauce to room temperature before serving. Buon Appetito!
Notes
- Garnishing Suggestion: Just before serving, top the cranberry sauce with some additional orange zest or orange peel.
- Make the Cranberry Sauce in advance of the big day, so there is less to do amidst all the hustle and bustle! I suggest up to one week in advance.
- Leftover Cranberry Sauce lasts for some time in the fridge and freezer! Store it in an airtight container for up to 4 weeks in the refrigerator or up to 3 months in the freezer.
Tried this recipe?Let us know how it was!