Chopped apple adds sweetness to fresh cranberries, reducing the amount of sugar required for the classic sweet-tart flavor of this traditional poultry accompaniment.
Combine water and sugar in a medium saucepan. Bring to boiling, stirring to dissolve sugar. Boil rapidly for 5 minutes. Add cranberries and apple. Return to boiling.
Reduce heat; boil gently for 3 to 4 minutes or until cranberry skins pop, stirring occasionally. Remove from heat; cool. Cover and chill at least 3 hours. Serve chilled with beef, pork, or poultry. Makes eight 1/4-cup servings.
Up to five days ahead prepare and refrigerate sauce.