- 1 (12-ounce) bag fresh cranberries
- 1/2 cup orange juice
- 1/2 cup apple cider, divided
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- Pinch cayenne pepper
- Salt and ground black pepper
- 1 teaspoon cornstarch
- 1 cup Granny Smith apples, peeled and diced
- 1 teaspoon fresh basil, chopped
Place a medium pot over medium heat with the cranberries, orange juice, apple cider (hold back about 2 tablespoons), sugar, cinnamon and cayenne pepper. Season with salt and pepper.
Bring liquid up to a bubble then reduce the heat to medium and cook until the cranberries start to break apart and the mixture becomes saucy, about 5 minutes.
In a small bowl, stir together cornstarch and reserved apple cider, and stir the mixture into the simmering cranberries. Add the apples and cook until tender, and the mixture thickens, 3-4 minutes. Stir in the basil and let cool to room temperature. Serve at room temperature.