• 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.