Fresh Cranberry Sauce

I love how spring gives me that new beginning/fresh start feeling!

Among my efforts to spring-clean around the house, I'm also going through my computer and deleting any unneeded items.

Happily, I came upon these pictures of the cranberry sauce I made for Thanksgiving last year...

It was delicious and went perfectly with our stuffing and turkey.

So I thought I'd post it before I forgot again--better late than never!

I love cooking the fresh cranberries and listening to them "pop" on the stove.

(Note:  This was taken near the beginning; it looks mushier when it's done cooking)

(Not sure where the recipe came from...one of those I wrote down years ago without a source.)

*Can be made two days ahead and stored in refrigerator*

New Cranberry Sauce

Makes 12 servings (1/4-cup each)

Source Unknown

1 cup chopped onion

2 cloves garlic, minced

1 Tbsp olive oil

1 12-oz bag fresh cranberries

1 cup 100% pomegranate or cranberry juice

3/4 cup sugar

1/2 tsp ground ginger

1 medium apple (or persimmon), peeled/cored and cut into 1/4-inch cubes

rosemary sprig

In a large saucepan, saute onion and garlic in hot oil over medium-high heat for 2-3 minutes, or until onions begin to soften.  Add cranberries, pomegranate juice, sugar, and ginger.  Bring to boil; then reduce heat to medium-low.  Simmer, uncovered, stirring occasionally, for 16-17 minutes, or until mixture is just thickened.  Remove from heat.  Stir in apple.  May serve warm, at room temperature, or chilled (cover and refrigerate up to 48 hours).  Top sauce with a rosemary sprig.