It's almost Thanksgiving here in Canada, and the fresh Quebec cranberries are here just in time to celebrate. Making fresh cranberry sauce is so easy - basically just add water & sugar and boil. Any other ingredients are just embellishments.
Last year, I posted a recipe for tangerine cranberry sauce. This year I'm again keeping things really simple. Instead of tangerine, I'm using Quebec apples. Since cinnamon is so good with regular applesauce, I'm throwing some into this recipe.
4 cups (350g) fresh cranberries
2 cups courtland apples, peeled & cubed
1 1/2 cups (300g) sugar
2 cinnamon sticks
2 cups water
1. Combine all of the ingredients in a medium sized sauce pot.
2. Bring to a boil, then reduce to a simmer.
3. Let simmer until cranberries are very soft and most of the water has evaporated, about 20 minutes.