Goes with any meal. Serve with
Vegetables in different styles
or my famous Chicken Cutlets for that extra punch!
For the pickled cranberries:
1 cup cranberries
1 cup white vinegar
1/2 cup salt
Combine Cranberries, White Vinegar and salt in a glass bottle.
Cover and pickle for a week.
For the sauce:
14 oz Jellied Cranberry Sauce from Ocean Spray
1 cup chopped Apples
1/2 cup Sugar
In a non stick pan add the pickled cranberries and chopped apples, sugar and Jellied Cranberry sauce.
Boil for about 15 minutes till thick.
Goes well with Roast Turkey, Gravy, Mashed Potatoes and Stuffing.