This Chunky Apple Cranberry Sauce recipe features an eclectic mix of Granny Smith apples, red wine, ginger, a dash of curry powder, currants and a touch of orange zest to unify the tartness. This makes for a complex cranberry sauce that holds its own against Seitan or other savory protein-rich feast centerpieces.
1 medium onion, cut into 1/2-inch-thick wedges
2/3 cup sugar
1/2 cup dry red wine
1 twelve oz. bag fresh cranberries
1/4 cup apple cider vinegar
1 Granny Smith apple or ther variety that is best for baking, peeled, cored, and cubed into ½” pieces.
2 teaspoons freshly grated ginger
1/4 teaspoon ground mace
1/4 teaspoon curry powder
Juice and grated zest of 1 orange
1/3 cup dried currants
In a medium saucepan combine onion, sugar and wine. Place over medium-high heat and bring to a boil. Reduce heat to medium, cover and simmer for 4 minutes.
Add all remaining ingredients except currants. Cook until cranberries have popped, about 8 minutes. Remove from heat and stir in currants. Serve at room temperature. Store in a covered container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months. Makes about 3 cups of Chunky Apple Cranberry Sauce.