Seriously Simple: A trio of cranberry sauces for your Thanksgiving table
1 medium Pippin apple, peeled, cored and quartered
1 medium Bosc pear, peeled, cored and quartered
2 teaspoons minced orange zest
3/4 cup fresh or thawed frozen raspberries
1/4 cup light rum
Pinch of freshly grated nutmeg
Fresh mint sprigs for garnish
1. Preheat the oven to 350 F. Toast the almonds on a baking sheet for 7 to 10 minutes or until lightly browned. Reserve.
2. Spoon the cranberries into a food processor and chop them coarsely by pulsing the machine a few times. Transfer the cranberries to a large mixing bowl.
3. Combine the sugar and water in a medium saucepan over medium heat and bring to a simmer. Cook the syrup until the sugar is dissolved and the liquid is clear. Immediately pour the syrup over the cranberries and mix well.
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