APPLE-ORANGE CRANBERRY SAUCE
Steps:
- Squeeze the juice from the orange and set the juice aside. Remove and discard the membrane from inside the orange rind and cut the rind into a small dice. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes then drain and set aside. Peel, core, and quarter the apple. Cut into 1/2 inch dice and place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon, and cloves. Bring to a boil over high heat, reduce the heat to low and partially cover the pan. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10-15 minutes. Transfer the cranberry sauce to a heatproof and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving.
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