Katherine likes to serve her stepmother Nana Cathryn’s cranberry
sauce with the gluten-free coffee cake.
2 pounds fresh or frozen cranberries, washed
3 green apples, peeled and chopped
2 Anjou pears, peeled and chopped
2 cups golden raisins
2 cups sugar (or less, to taste)
1 cup fresh orange juice
2 tablespoons grated orange rind
2 teaspoons cinnamon
¼ teaspoon nutmeg
½ cup orange-flavored liqueur (or Calvados apple brandy)
In a large pot, add all ingredients except liqueur. Stir to mix. Bring to a boil, and turn down heat to simmer gently for 45 minutes, stirring occasionally. Stir in the liqueur during the last few minutes of cooking time.