Yes, today’s recipe for cranberry-apple sauce is one more encore post in a string of encore appearances that spanned most of October and are now encroaching into November.
But I have a really good reason.
Turns out, authors don’t have much time to cook in months where one book releases and a manuscript is being frantically edited in what may be a vain attempt to get it to the publisher by the November 30 deadline. Add to that a couple family emergencies, a few speaking engagements, and an upcoming visit with kids and grandkids, and it’s hard to find time to cook a thing.
Much less try a new recipe.
So, don’t look for any new recipes to debut along the gravel road this month. Instead, expect to see favorite Thanksgiving dishes like this one grace Wednesday posts until after Turkey Day and the manuscript deadline are both history.
Cranberry-Apple Sauce
1 12 oz. package fresh or frozen cranberries
2 apples, peeled and chopped
2/3–3/4 cup sugar, depending on your taste
1 cup water
Put water and sugar in a medium saucepan and bring mixture to a boil. Stir until sugar is dissolved. Add cranberries and apples and return to a full boil. Lower heat to a low boil and cook for 10 minutes. Pour into a bowl. Chill for 2–3 hours before serving.
