Apple-Cranberry Sauce

I have always been grossed out by cranberry sauce. At Thanksgiving growing up everything was made from scratch except the cranberry sauce in which my Mom would open a can of oceanspray cranberry sauce and dump it on a plate. It always really grossed me out. That big clump coming out of the can. So I never even tried it. A couple of years ago my sister in law Tiffany brought this homemade cranberry sauce to Thanksgiving. I wasn't going to try it until my brother told me I had to. I loved it! It was so good with the turkey and even better the next day with the leftover turkey on sandwitches. Yum

12 oz. fresh cranberries

1 Granny Smith apple, peeled, cored and diced

1 3/4 cups water

1 1/4 cups sugar

1/4 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground clove

1. Sort the cranberries, discarding all soft ones and removing all stems. In a saucepan over medium-high heat, combine the cranberries, apple, water, sugar, salt, cinnamon and clove; stir together. Set the saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer gently, partially covered, until thickened, the apple is tender and the cranberries have burst, 15 to 20 minutes.

2. Transfer to a bowl to cool before serving. (May be covered and refrigerated, but should be room temperature before serving.)