APPLE AND ORANGE THYME CRANBERRY SAUCE
A versatile sweet and tangy holiday sauce. Serve hot, at room temperature or cold as a condiment or as a sauce over desserts, veggies or plant meats. Or spread on your favorite toasted breads. It’s a keeper! Bring as a gift for the host of any food event. Pack in a celebratory jar. Everyone will want the recipe!
Makes 3-3/4 cups
12 oz. bag fresh cranberries, washed thoroughly
2 c. apple cider
1/2 c. orange marmalade by Smucker’s
1/3 c. dark brown sugar
1/2 t. dried thyme, crushed between fingers
1/2 t. salt
1 T. tapioca flour dissolved in 1/4 c. additional apple cider – Bob’s Red Mill flour
Place all ingredients, except tapioca flour, in large saucepan over medium heat. Stir to incorporate all ingredients, bring to a boil, then reduce heat to medium-low and cook about 10 minutes.
Hear the berries popping. That’s okay, they’re supposed to break open.
Pour liquid flour into berries, stirring continuously till thickened and sauce darkens. Cook on low heat for about 10 minutes, stirring as needed.
Remove from heat. Cool to room temperature, then pack in covered container(s) and refrigerate till cold. Sauce will thicken more as it chills.