Cranberry Cherry Apple Sauce

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Cranberry sauce is one ofmy favorite things to make for the holidays. I love how it fills the house with its sweet aroma.  
I have been making thiscranberry sauce for many years.  Itreminds me of the one that my mom would make (with apples and orange juice) when I was growing up.  I love the flavor combination and theaddition of the extra fruit.  I’ve triedto mix it up over the years and add different things like fresh ginger, cloves,fresh apple juice, more honey, etc. but I always come back to this recipe, it’smy all time favorite. 

Cranberry Cherry Apple Sauce
Make this sauce the daybefore your holiday meal.  It keeps wellin the refrigerator and tastes even better the next day. 
Equipment: Medium-Size Saucepan w/ Lid, Cutting Board, Microplane Zester or Standing Grater with Zester, Optional FoodProcessor
·     1 ½ cups freshorganic cranberries (frozen is fine)·     1 cup frozenorganic sweet cherries·     1 medium-sizeorganic apple (I use Fuji), peeled and finely diced·     Zest oforganic orange·     1 organicorange (I use Valencia), halved and juiced ·     2 organiccinnamon sticks·     ½ cup honey (Iuse local raw clover honey)
1.   Washcranberries, apple and orange.  Peel andfinely dice apple.  Zest orange with microplane zester/standing graterzester.  Cut orange in half tojuice. 


2.  Placecranberries, frozen cherries, diced apple, orange zest, cinnamon sticks andhoney in saucepan.  Squeeze/juice orange halvesover fruit, any pulp that falls into the saucepan is fine. 


3.  Cover saucepanand bring to a boil.  Once boiling,remove lid and reduce heat to a simmer. Simmer about 30-35 minutes or until the saucehas thickened.  [Note: Sauce will thickenmore as cooled/refrigerated.]


4.  If you prefera chunkier cranberry sauce, remove cinnamon sticks and leave as is.  If you prefer a smoother sauce, removecinnamon sticks and add contents to a food processor.  Pulse to combine until smooth. 
5.    Transfer to aglass storage dish, cover and refrigerate for later (you can serve immediately if you prefer a warm/hot cranberry sauce). Store in the refrigerator.    

Yield: Makesabout 3 cups.
Note: Ifyou prefer a sweeter sauce, add another ¼ - ½ cup honey.  I use Valencia oranges because they tend tobe sweeter than Navel oranges this time of year, they also tend to be juicier –Navel oranges tend to be more tart and have less juice.  I prefer using a sweeter apple, Fuji isusually the least expensive at my local co-op, but any sweet apple would workfine.
Vegan-Option: Coconut palm sugar or maple syrup grade B could be substituted insteadof honey.