Recipe – Ambrosia Apple Cranberry Sauce
Cranberry Sauce: people tend to love it or leave it. We love homemade sauce, but are only too willing to leave the canned, especially since it is so easy to make.
Cranberries are grown abundantly in BC, specifically in the Lower Mainland and Vancouver Island. In fact, about 12% of all the cranberries in North America are from here. They are considered a super-food because of their high nutrient value and their antioxidant qualities. They were a staple fruit for many indigenous North Americans, and when the early settlers discovered them, they embraced them for their flavour and versatility, and carried them on their sailing ships to prevent scurvy.
With the holidays just around the corner, we thought we’d share this very simple recipe for our version of this staple. We find that Ambrosia apple adds a lovely texture and provides a little pectin, so the sauce doesn’t have to cook as long.
Ambrosia Apple Cranberry Sauce
- 1 medium Ambrosia apple
- 4 c fresh (or frozen) cranberries
- Juice of 1 lemon or 1 Tbsp apple cider vinegar
- ¼ c water
- ¼ c packed brown sugar
Put all of the ingredients, except the Ambrosia apple, into a small saucepan and bring to a boil. Simmer over medium heat for 5 minutes. Core and dice the Ambrosia apple and toss in. Simmer until desired thickness (about 5-10 more minutes). Be sure to keep stirring so that it doesn’t stick to the bottom of the pot and burn. Enjoy!