Apple Cranberry Sauce

2 Granny Smith apples, peeled and sliced

2 Gala apples, peeled and sliced

½ cup dried cranberries

½ white onion, peeled and cut in matchsticks

1½ teaspoons Chinese five-spice powder

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

Salt and pepper to taste

2½ cups apple cider

½ cup cranberry juice

2 tablespoons apple-cider vinegar

¼ cup sugar

1½ teaspoons cornstarch dissolved in 2 tablespoons water

In a large saucepan over medium heat, cook the apples, cranberries and onions with the spices, salt and pepper until the onions become translucent.

Add the cranberry juice, apple cider, apple-cider vinegar and sugar and bring to a boil; reduce heat to a simmer and cook until the apples are soft. Bring back to a boil and add the cornstarch mixture. Cook until thickened, remove from heat and let the sauce cool.

Makes 2 to 3 cups.

Chef John Ayaleanos, Birch River Grill, Arlington Heights