Make the sauce ahead of time. Chill it to allow the pectin to develop, then gently warm or serve it at room temperature.
From the story: How a French-trained barbecue master cooks a Thanksgiving feast
Grate the apple into a bowl using the large holes of a box grater into a bowl. You should have about 1 cup of grated apple with juice.
In a small skillet, combine a healthy pinch of grated apple along with the brandy and heat the pan over high heat. Tilt the pan to carefully flame the brandy, then reduce the heat until the flame disappears. Remove from heat.
Pour the brandy into a saucepan and add the remaining grated apple and juice to the pan, along with the sugar and water. Cook over low heat until the sugar is dissolved and the liquid has begun to thicken slightly, about 5 minutes.
Stir in the cranberries, cover and cook at a low simmer, stirring occasionally, until the cranberries begin to pop and are tender, 10 to 15 minutes.
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