Sweet, savory and tart, this sauce is a natural complement to roasted pork or chicken. Source: EatingWell Magazine, April/May 2005

Marie Simmons


Ingredient Checklist


Instructions Checklist
  • Combine apple, rhubarb, onion, apple juice, cranberries, honey and ginger in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until the rhubarb is soft and the apple is tender but not mushy, 10 to 12 minutes. Remove from the heat and let stand for 5 minutes. Stir in vinegar. Remove the ginger; serve the sauce warm, at room temperature or chilled.



Make Ahead Tip: Cover and refrigerate for up to 5 days or freeze for up to 1 month. To reheat, microwave on High for about 2 minutes or warm in a saucepan over low heat.

Nutrition Facts

77 calories; total fat 0.2g; saturated fat 0.1g; cholesterolmg; sodium 5mg; potassium 277mg 8% DV; carbohydrates 19.9g 6% DV; fiber 2.3g 9% DV; sugar 15g; protein 0.8g 2% DV; exchange other carbs 2; vitamin a iu 67IU; vitamin c 8mg; folate 6mcg; calcium 60mg; ironmg; magnesium 12mg; thiaminmg.

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Rating: 4 stars
Not a bad recipe but pretty soupy and needed a little more sweetness. Hoping it will be better cold. Read More