This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.
Recipe information
Yield
Makes 1¼ quarts
Ingredients
Preparation
Step 1
To make the orange cups, cut blossom end from orange about ⅓–½ the distance from the top. Carefully ream out juice or cut out meat with curved grapefruit knife. Then scrape clean with a large spoon. Edges may be notched with kitchen shears or paring knife; for scalloped (rounded) edges, use coin to outline pattern, then cut around pattern.
Step 2
Wash and pick over cranberries. Combine cranberries, apples, sugar, lemon peel, orange peel, orange juice, and cinnamon in saucepan; bring to a boil, stirring until sugar dissolves. Boil rapidly until cranberry skins pop and apples are transparent, 5–8 minutes. Transfer to a medium bowl and let cool, then cover and chill thoroughly. Remove cinnamon stick before serving.
