- A version of this recipe has appeared on Sparkle Kitchen.
YIELDS 4 Servings
- 8 oz. fresh cranberries
- 2 1/2 cups pink lady apples
- 3/4 cup water
- 1 cinnamon stick
- 1/2 tablespoon fresh ginger, grated
1. Place all ingredients in a medium-sized pot. Heat over medium-high heat uncovered for 10 minutes. 2. The cranberries will pop as they cook. Once all have popped, turn off the heat and remove the cinnamon stick. 3. Use a potato masher to mash the apples and cranberries together. 4. Store refrigerated in a glass jar for up to 1 week.
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Photos: Brittany Barton