1large Granny Smith apple, peeled, cored and chopped (about 1 cup of chopped apple)
1 12-ouncebag fresh cranberries
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Heat oil in medium saucepan over medium heat.
Add onion and sauté until translucent, about 5 minutes.
Add sugar, ½ cup water, port wine, ground ginger, apples and cranberries. Stir to combine well.
Liquid should come just to the top of the fruit. Add more if necessary. The water should not come up over the fruit. Press gently on the top of the fruit and if there is a little give, then you have enough water.
Raise the heat to medium-high and bring to a boil.
Cook for 12-14 minutes at a gentle boil, stirring occasionally.
Berries should all be popped and apples softened.
Purée about one-half of the mixture using an immersion blender or regular blender. (Purée more if your family prefers less chunky.)
Combine the chunky mixture and the puréed mixture.
Cool in pan for about an hour.
Put in a decorative serving bowl, cover tightly and refrigerate. (If you place plastic wrap directly on the surface of the mixture a skin will not form.)
Gr8 Do-Ahead Tip:
This Cranberry-Apple Sauce can be made up to three days ahead of time and refrigerated, covered, as in Step 11.