Velvety Cranberry Apple Sauce

Ingredients

• 5 small (450g/16oz/1 pound) soft apples, cored, diced
• 2 lbs (907g) cranberries, fresh or frozen*
• 1 cup (240ml/8 oz) orange juice, freshly squeezed (*4 oranges used)
• 1 Tablespoon orange zest or thin peels (*from 1 orange)
• 1 vanilla bean, split and seeded, or 2 teaspoon pure vanilla extract
• 1/2 cup (100g) granulated sugar (optional)

Instructions

1. 1

   Combine apples, cranberries, orange juice and zest, and vanilla bean in a large stock pot over medium heat. Cover and cook for 15 minutes or until boiling, stirring every few minutes. Carefully remove vanilla bean pod.

2. 2

   Reduce heat to low and use an immersion blender to crush the cranberries and apples. This creates a velvety-smooth texture. You can mash the mixture with a potato masher, too, but it will not produce the smooth texture. Alternatively, transfer to a blender at the end of cooking to achieve desired consistency.

3. 3

   Stir in sugar if using. Continue simmering another 5 minutes as the sauce cools. The texture should be quite thick and will continue to thicken as it cools.

4. 4

   At this point, you can transfer the mixture to mason jars if canning, or transfer to an airtight container and refrigerate until needed. This sauce keeps well for up to 5 days in the refrigerator, so I like to make it in advance. Alternatively, it does freeze and thaw very well too.