Cranberry, Apple, and Walnut Sauce

Cooking Light, November 2009

Pair with roasts. Make up to 2 weeks ahead. Frozen cranberries also work.

1 cup sugar

3/4 cup fresh orange juice

1/2 cup white wine

1 cinnamon stick

2 cups diced peeled Granny Smith apples

1 1/2 teaspoons minced peeled fresh ginger

1/8 teaspoon ground red pepper

1 12-oz package fresh cranberries

1 tablespoon grated orange rind

1/2 cup coarsely chopped walnuts

1. Combine first 4 ingredients in a large saucepan; bring to boil. Cook 3 minutes or until sugar dissolves, stirring frequently. Stir in apple, ginger, pepper, and cranberries; bring to a boil. Reduce heat, and simmer 35 minutes or until sauce thickens. Remove from heat; stir in rind. Cool, stir in walnuts. Yield: 4 cups.