I personally love cranberries in any way. I think Cranberry Sauce is the one part of Thanksgiving Day table that I look forward to the most. (I know call me weird – my husband does all the time.) But Cranberry Sauce is great when used in dishes other then Thanksgiving. It is also great with more then just turkey! I love the addition of the apple to offset the tartness of the cranberry; and the kick the ginger gives it all to balance it. The brown sugar and the vanilla round it all out. I think it goes perfectly with a piece of pork and the Brussels Sprouts as well. I hope you enjoy it as much as we do. Cranberry Apple Ginger Sauce
2 cups of Fresh Cranberries
1 Pink Lady or Granny Smith Apple, (peeled, cored, and chopped)
1 ½ tsp of Ginger Root (minced)
½ cup of Brown Sugar
2 cups of Water
2 tsp of Vanilla Extract
Place all the ingredients above in medium sized pot (that has a lid), stir them together and place over medium heat with the lid on. Bring it to a simmer and let it reduce about 20 – 25 minutes. Keep an eye on it, stirring it accationally. You are looking for a sauce that is plump and with liquid, but not too runny. Chill until ready to use.