Not your average Cranberry Sauce

When my sister Brooke tried to find "her thing" to make for Thanksgiving dinner, she went to a trusted, reliable source.  And not her usual fall back, Martha Stewart; she turned to Williams-Sonoma.  She serves this recipe over cream cheese with crackers and it's usually half-eaten before dinner is even served.  Please enjoy another favorite recipe from our family's menu!

Apple Cranberry Sauce

• 12 ounces fresh cranberries
• 1 granny smith apples
• 1 3/4 cups water
• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

1. Sort the cranberries, discarding all the soft ones and removing all stems. Peel and core apple, then dice into small pieces.
2. In a saucepan, over medium-high heat, combine all ingredients, and bring to a boil.
3. Reduce heat to medium-low and simmer gently, partially covered, about 15-20 minutes. The sauce should have thickened, the apple tender and the cranberries burst.
4. Cool before serving.  Serve over cream cheese, at room temperature, with crackers.