Joan Pierce Quincy, Massachusetts
Total Time:25 minutes
- 1 cup apple cider
- 1 cup fresh cranberries, washed
- 1/2 cup raisins
- ¼ cup apple or pear (one small fruit), peeled, cored, and chopped
- ¼ teaspoon lemon zest (one small lemon), grated or finely chopped
- Reserve a few lemon zest sprinkles for garnish
- 1/8 teaspoon ground cinnamon
- 1 pinch of salt
- In a heavy, covered saucepan gently simmer apple cider and cranberries over low heat for 15 to 20 minutes (until berries are soft). Check and stir frequently to ensure mixture does not burn; if scorching is a problem, or if pan is sufficiently heavy, turn off burner and allow mixture to continue cooking in its own heat.
- Remove saucepan from heat. Add raisins, chopped fruit, lemon zest, cinnamon and salt. Stir until mixed. Return mixture to low heat for 3 to 5 minutes, if softer fruit texture is preferred.
- Pour sauce into container and chill in refrigerator. This recipe may be made ahead if kept refrigerated. Before serving, garnish with reserved lemon zest.