Brandy Apple Cranberry Sauce

[Olga Drozd]

Brandy Apple Cranberry Sauce

The addition of pomegranate and brandy bumps this apple cranberry blend to the next level.

1 (12 ounce) bag of fresh (or frozen) cranberries (340 g)
1 1/2 cups grated peeled cooking apple (such as McIntosh) (375 mL)
1 cup granulated sugar (250 mL)
3/4 cup Pomegranate juice (175 mL)
1/4 cup brandy (60 mL)
2 Tablespoons grated onion
1 Tablespoon finely grated fresh ginger root (or 3/4 teaspoon, ground ginger)
1/2 teaspoon coarsely ground pepper
1/2 teaspoon grated lemon zest

Combine all 9 ingredients in large saucepan.  Bring to a boil.  Reduce heat to medium low.  Simmer, uncovered, for about 15 minutes, stirring occasionally, until cranberries are softened and mixture is thickened.  Let stand until cool.  Chill.  Makes about 3 cups.