1large honeycrisp apple,peeled and grated on a box grater
Zest of one orange
⅔cupgranulated sugar
Instructions
Combine all ingredients in a small saucepan and place over medium heat. Cook, stirring occasionally, until the cranberries burst and the sauce is thick, about 8–10 minutes.
Let cool and refrigerate before serving. Can be made up to 3 days ahead.
Notes
To make the cranberry sauce ahead, follow the directions above and place the cooled sauce in a container with a lid. Refrigerate for up to 3 days. Let come to room temperature before serving. To freeze the cranberry sauce, transfer the cooked and cooled sauce to a freezer safe container with a lid. Freeze for up to 2 months. Defrost overnight in the refrigerator and let come to room temperature before serving.