I usually try all new recipes for our Thanksgiving meal. This recipe is the exception. I have made this dish for YEARS. I love this cranberry sauce! The only modification I make to the recipe is omitting the parsley. This recipe is from Bon Appetit, it makes about 3 cups.
- 2 cups apple cider
- 1/2 cup sugar
- 1 12-ounce bag fresh cranberries
- 1 medium Granny Smith apple, peeled, cored, diced
- 1 1/2 teaspoons finely grated lemon peel
- 1 tablespoon chopped fresh parsley, optional
Boil apple cider in heavy small saucepan until reduced to generous 1/2 cup, about 15 minutes. Add sugar; stir over medium heat until sugar dissolves. Transfer to bowl and chill until cold, about 1 hour.
Pulse cranberries, apple, and lemon peel in processor. Add cider syrup; using on/off turns, chop finely. Transfer to bowl. Cover and chill overnight.
Stir in chopped parsley, if using, and serve.
DO AHEAD: Can be made 2 days ahead. Keep chilled. Bring to room temperature before serving.