Recipe information
Yield
Makes About 3 cups
Ingredients
2
cups apple cider
1
/2 cup sugar
1
12-ounce bag fresh cranberries
1
medium Granny Smith apple, peeled, cored, diced
1
1/2 teaspoons finely grated lemon peel
1
tablespoon chopped fresh parsley
Need to make a substitution?
Preparation
Step 1
Boil apple cider in heavy small saucepan until reduced to generous 1/2 cup, about 15 minutes. Add sugar; stir over medium heat until sugar dissolves. Transfer to bowl and chill until cold, about 1 hour.
Step 2
Pulse cranberries, apple, and lemon peel in processor. Add cider syrup; using on/off turns, chop finely. Transfer to bowl. Cover and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Bring to room temperature before serving.
Step 3
Stir in chopped parsley and serve.