This not-too-tart, not-too-sweet sauce is the perfect accompaniment to a Thanksgiving turkey, but also does double duty as an ice cream or yogurt topping the next day. Save time on the big day and make this recipe a week in advance; just cover and store in your fridge and bring to room temperature before serving.
3 apples, not too tart (Cortlands or McIntosh), peeled and cut into 1/2-inch dice
2 tablespoons apple, pear, or almond brandy/liqueur
2 cups toasted chopped walnuts (or almonds)
In a medium saucepan over medium-high heat, stir together sugar, water, star anise, cinnamon, allspice, and three-quarters of the cranberries. Cook, stirring occasionally, until sugar has dissolved fully and cranberries begin to pop. Add apples and stir well. Lower heat to low and cook, stirring occasionally, about 5 minutes. Add remaining cranberries and cook, stirring occasionally, about 5 minutes more. Add brandy and stir. Remove from heat and let cool to room temperature. Remove and discard cinnamon stick and star anise pods. Fold in nuts and serve.