October 19, 2018 Pickled Cranberry Apple Sauce

Pickled Cranberry Apple Sauce

Goes with any meal. Serve with

Mashed Potatoes

Roast Turkey

Vegetables in different styles

Stuffing

or my famous Chicken Cutlets  for that extra punch!

Recipe

Ingredients:

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

Method:

  1. In a non stick pan add the pickled cranberries and chopped apples, sugar and Jellied Cranberry sauce.

  2. Boil for about 15 minutes till thick.

  3. Serve hot.

Goes well with Roast Turkey, Gravy, Mashed Potatoes and Stuffing.

Cranberry Apple Sauce
Cranberry Apple Sauce Recipe

Your co-hosts this week are Mollie @ Frugal Hausfrau and Monika @ Everyday Healthy Recipes

 

Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

15 thoughts on “Pickled Cranberry Apple Sauce

  1. Yes the deep red of cranberries gets heightened when pickled.

    You may find the Gujarati “Bor” berry is similar to the cranberry. Try with them.

  2. This looks so good! Love the deep red of the pickled cranberries. 🙂
    I wonder if I will ever get my hands on fresh cranberries here in Bangalore, India, where I stay. Would love to try this out.

  3. Thanks for the feedback. Appreciate it.
    Yes pickling makes the cranberries actually taste more tart.
    Like that McKee Nue Cute glass 🙂
    Rita

  4. Interesting recipe. I just might have to try the pickling. Also that is a beautiful piece of McKee Nue Cute glass. Thanks for sharing your recipe.

  5. Pickling the cranberries first, how interesting. Then combined with cranberry sauce and apples – sounds delicious. I just might have to try it as I am one of the few who enjoy this side during the holidays. Happy Fiesta Friday!

  6. You’ve just taken th ecranberry to a whole new level and made cranberry sauce a whole lot more interesting! Love it!!

    Thanks for sharing at Fiesta Friday!

    Mollie

  7. I usually don’t have much patience and time, and just stew all fruits and berries and then use it in a savory or sweet meals 🙂
    but yours looks very yummy!
    Thanks for sharing at the Fiesta Friday. party!

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