Easy to prepare, gently-spiced, and bursting with fruit flavor, this cranberry sauce is a lovely addition to any Thanksgiving feast. For an adult version of a classic, try spiking the sauce with a few tablespoons of orange liqueur. Apple Orange Cranberry Sauce can be made 3 days in advance of serving. Stored prepared sauce tightly-covered in the refrigerator. Recipe adapted from "Triple-Cranberry Sauce," Bon Appétit, November 1993
In a heavy saucepan, combine cranberry juice concentrate and granulated sugar. Bring to a boil over medium-high heat. Add fresh and dried cranberries and diced apple, stirring to combine. Return to a boil and reduce heat to maintain a steady simmer. Cook, about 10 minutes, stirring frequently, until apples are tender, sauce thickens, and cranberries "pop." Remove from heat.
Stir in orange marmalade, juice, zest, cinnamon, cloves, and orange liqueur (if using). Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled to let the flavors meld. Serve chilled or at room temperature.
*Since the liqueur is added after the sauce is simmered, it will not evaporate, making it unsuitable for children or anyone unable to consume alcohol.An additional note, 11/24/14: As per the comments below, the cranberry juice cocktail concentrate lends an extra layer of cranberry flavor (and a hint of tartness) to the sauce. If you aren't able to get the frozen concentrate, or would prefer not to use it, you can substitute 1 cup of water and 3/4 to 1 cup (total) granulated sugar (depending on how sweet you like your cranberry sauce).