Thanksgiving Specialty

I've never liked the canned cranberry glop that is available every Thanksgiving. Won't eat it, won't use it in "something else", won't even smell it. It grosses me out. So, several years ago I started watching the Food Network to get some ideas for cranberry sauce.  I wound up making my own creation with all the parts, pieces, and flavors that I love. This is the result. I have taken it to many events, used it in baked goods, and even poured it over ice cream for a quick, festive dessert. People who tell me they don't like cranberry sauce will ask for the recipe. So, here it is. I hope you enjoy it!

Debbie’s Cranberry-Apple Sauce
6 cups fresh or frozen cranberries
1 ½ c Sugar
1 ½ c Lite Cranberry Juice (or Cran Raspberry Juice)
½ c Orange Juice
2 Gala or Fuji Apples, peeled & cubed (small bites)
1 generous TBSP Balsamic Vinegar (or to taste)
Juice of ½ a lemon
1 tsp pure vanilla extract
Dash Salt
1 TBSP unsalted butter

Cook cranberries, juice, apples, sugar, lemon juice, and vinegar according to package. Let cook until cranberries start to pop and mixture thickens. Add salt and butter. Once sauce begins to cool, add vanilla.

Serve cold as a side dish.

Serving suggestions: side dish, ice cream topping, pie filling, cake filling.
Makes: A lot