Cranberry Apple Sauce

 Ingredients

12 oz bag frozen cranberries

• 2-3 medium apples (Granny Smith, Fuji, or Honeycrisp work well), peeled, cored, and chopped
• 1 cup liquid (water, apple juice, or orange juice)
• 1/2 to 1 cup sugar (white or brown, to taste) or maple syrup(I used 1/2 cup
• 1 tsp ground cinnamon (optional)
• Pinch of salt
• 1 tbsp lemon juice or orange zest (optional, for brightness) 

Instructions

1. Combine ingredients: In a medium to large saucepan, combine the frozen cranberries, chopped apples, liquid, sugar, and optional spices/zest.
2. Bring to a boil: Stir the mixture well and bring it to a boil over medium heat.
3. Simmer: Reduce the heat to low, cover the pot, and simmer for 20–30 minutes, stirring occasionally. The apples should become soft and the cranberries will burst open.
4. Mash: Once the fruit is tender, remove the pan from the heat. Use a potato masher or the back of a wooden spoon to mash the mixture to your preferred texture.
5. Cool and store: The sauce will thicken significantly as it cools. Let it cool completely before serving, then transfer to an airtight container and store in the refrigerator for up to a week. 

This simple sauce is perfect as a side dish for meats like pork or turkey, as a topping for desserts, or enjoyed on its own. 

Simple Glaze

 A simple powdered sugar glaze is ideal for fruit bread, providing a light finish that hardens as it cools. The key is the ratio of powdered sugar to liquid; more sugar creates a firmer icing. 

Ingredients

• 1 cup powdered sugar, sifted
• 2-3 tablespoons milk, water, or a complementary fruit juice (e.g., orange or lemon juice)
• ¼ teaspoon vanilla extract (optional, or use another extract like almond) 

Instructions

1. Combine Sift the powdered sugar into a medium bowl to remove any lumps.
2. Mix Add 2 tablespoons of your chosen liquid and the vanilla extract (if using).
3. Whisk Whisk the mixture together until it is smooth.
4. Adjust Consistency Lift the whisk or a spoon to check the consistency. For a thicker icing that holds its shape well, use less liquid. For a thinner, more translucent glaze, add the remaining liquid one teaspoon at a time until the desired consistency is reached. The glaze should fall in a smooth ribbon from the whisk.
5. Apply Immediately pour or drizzle the glaze over the cooled fruit bread. Applying it while the bread is slightly warm (but not hot) helps it set correctly.
6. Harden Allow the icing to set and harden at room temperature for 20 to 30 minutes, or until completely firm. 

Tips for Success

• Sifting is key for a smooth, lump-free glaze.
• Flavor variations can be achieved by using different extracts or fruit juices. Orange juice and zest work well with fruit breads.
• Work quickly, as this type of icing starts to harden once exposed to air.