From: Karen C.
Recipe By: The Flying Biscuit Cafe, Atlanta, GA; Serving Size:
Place sugar, spices, and orange juice in a large, heavy-bottomed saucepan.
- 2 cups dark brown sugar
- 1 cinnamon
- 1 1/4 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 cup freshly squeezed orange juice
- 2 cups cranberries
- 10 Granny Smith apples, peeled, cored, -- and thinly sliced
Bring to a simmer and add the cranberries.
Cook over medium heat until cranberries begin to pop.
Add the apples and cook over low heat, stirring frequently.
Cook until apples are tender and falling apart.
Puree the contents of saucepan in a food processor or mash with
a potato masher until smooth and thick.
Cool and serve with hot biscuits.
NOTES : Makes 4 1/2 cups.
Will keep 2 to 3 weeks in refrigerator.