Blood Oranges, Honeycrisp apples, and fresh cranberries add a wonderful sweet and tangy flavor profile. Smoked with wood from Bourbon Barrels, and this is a modern twist on a holiday classic side dish.
Heat grill to 375 degrees using indirect heat and add the wood for smoking. We chose wood from a Bourbon Barrel that added such a wonderful flavor!
Smoke the Orange and Apple
Cut the orange and apple into quarters. If you want to reduce your "smoky" flavor, cut the fruit in half instead as it reduce the amount of surface area that will receive the smoke. Smoke for 30 minutes and allow it to cool.
After cooling, peel the oranges and core the apples. Chop them into ¼" pieces and set aside.
Prepare the Cranberry Sauce
Set up the grill for direct heat and raise the temperature to 400-425 degrees.
Combine all of the ingredients to a cast iron skillet. Add the chopped oranges and apples. Stir well to mix the ingredients.
Add the skillet to the grill and stir the mix every ten minutes. In 30 minutes, the cranberries will have "popped" and the mix will start thickening. It is important to stir this fairly frequently so it doesn't burn.
Remove from the grill and allow it to cool. Refrigerate for up to 2-3 weeks.
Notes
Hotter temperatures are needed for the sauce to thicken. The first time I made this, I used indirect heat for the cranberries and the mix stayed too soupy until I converted the grill to direct heat and raised the temperature.Definitely stir the sauce fairly frequently while it is at the higher temperature. You don't want it to burn.This recipe is done when the cranberries have popped and the sauce is fairly thick. Remember that it will continue to thicken as it cools. This is the perfect recipe to make the day before serving. As it rests in the refrigerator, the smoky flavors in the apple and orange will continue to combine and permeate the sauce. I swear it tastes better the day after you make it!