Apple-Orange Cranberry Sauce

½ of an Orange 

2 Cups Water
1 Granny Smith Apple 

3 Cups Fresh Cranberries
1 ¼ Cups Sugar 

¼ Teaspoon Ground Cloves
½ Teaspoon Ground Cinnamon
 

Preparation:
Squeeze the juice from the orange and set the juice aside. Remove and discard the
membrane from inside the orange rind and cut the rind into a small dice. In a small
saucepan over high heat, combine the rind and the water and bring to a boil. Cook for
10 minutes, then drain and set aside.
Peel, core and quarter the apple. Cut into ½-inch dice and placed in a saucepan. Sort
the cranberries, discarding any soft ones. Add the apples along with the orange juice, orange
rind, sugar, cinnamon, and cloves. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple
is tender and the cranberries have burst, about 10 to 15 minutes.
Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or
cover and refrigerate; bring to room temperature before serving.
Makes about 3 ½ to 4 cups.