Kickass Cran-Apple Sauce

I feel like cranberry sauce gets a bad rap. It's always the afterthought dish on your Thanksgiving table, carelessly plopped out on a plate, usually still left in its tin can form, occasionally picked at by your parents or grandparents. I was also one of those nonbelievers but ever since I made this recipe, it's become an absolute staple, a perfect sweet and tart accompaniment to a rich and savory dish.

Now if you're feelin fancy, you can refer to this as a cranberry-apple chutney (who else read that in Schmidt from New Girls voice?). It's a very easy one-pot recipe, it just takes some time and supervision until the berries break down. The result is an apple sauce-cranberry sauce hybrid with the slightest hint of cinnamon and some brightness from the orange (if you choose to add it). I've made this a couple of times, once with all of the sugar and once omitting that extra 1//4 cup. I prefer it on the tarter side because I think it cuts through the rich gravy but I would recommend starting with the full amount and then you can see for yourself.

Kickass Cran-Apple Sauce

serves 16 people (1/4 cup each)

Ingredients

1-1/4 cups sugar (I only use a cup because I like it on the tarter side)
1/2 cup water
1 package (12 ounces) fresh or frozen cranberries
1 large tart apples, peeled and finely chopped
1/3 cup packed brown sugar
1/4 cup cider vinegar
2 cinnamon sticks
1/4 tsp salt
1 tsp orange zest and a splash of orange juice (optional)

Directions

1. In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients and return to a boil.

2. Reduce heat; simmer, uncovered, until mixture reaches the desired thickness, about 20-25 minutes, stirring occasionally.
Serve warm or cold.