Originally aired November 12, 2012
- 1 12-ounce bag fresh cranberries
- 1 cup sugar
- 2 apples, diced
- 1 cup apple cider
- About 1 inch fresh ginger, peeled and grated
Boil the cranberries, sugar, pinch of salt and 1 cup of water until they burst.
In a separate saucepot, cook the apples with apple cider, fresh ginger and nutmeg. Cook until apples begin to soften.
Combine contents of both pots into one, stir to combine and let cool. Transfer to a serving bowl.