Ginger Apple Cranberry Sauce

by Rachael Ray Show Staff 3:00 AM, November 12, 2012

Aired November 12, 2012

Serves 6-8
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.