Cranberries and apple simmer with red onion, ginger and mustard seeds for a spiced variation on traditional sauce. Try it on a sandwich with leftover turkey.




  • Finely shred zest from the orange (should have about 2 teaspoons); set aside. Cut 1/4-inch off the top and bottom of the orange. With a sharp knife, remove skin and white membrane from orange. Working over a medium saucepan (to catch juice), separate and remove segments from orange, setting the segments aside on a cutting board. Cut segments into small pieces and set aside. Squeeze remaining membrane over pan to extract any remaining juice.

  • Add brown sugar, vinegar, water, onion, ginger, mustard seeds, salt and crushed red pepper to saucepan. Bring to boiling over medium-high heat. Add cranberries and orange zest. Return to boiling; reduce heat. Cook, uncovered, for 7 minutes, stirring occasionally. Add apple and cook for 3 minutes more or until apple is just tender.

  • Remove from heat, remove and discard ginger and stir in reserved orange segments. Serve warm or refrigerate, covered, for up to 2 days. Bring to room temperature before serving, if chilled.

Nutrition Facts

163 calories; 0 g total fat; 0 mg cholesterol; 107 mg sodium. 41 g carbohydrates; 1 g protein;