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cranberry-applesauce

Isn’t it a pretty color?

I don’t remember when I first made this pretty side dish, but it became an instant hit. Sweet and tart, and it makes the kitchen smell so good while it is cooking. It wasn’t long before I was bringing it to Thanksgiving every year, and I make it occasionally in the off-season and have more than once made a huge batch and canned it.

It is a bit labor intensive; there’s lots of standing over the stove and stirring. I tried roasting it in the oven once (which is how I make my regular applesauce when I’m making a big batch for canning) and the results were not nearly as good.

I almost always double, and sometimes triple or quadruple this batch. Because fresh cranberries are often only available in October and/or November, I grab several bags and throw them in the freezer to have on hand all year.

Some people prefer this warm; I will eat it warm, but prefer it cold from the frig.

Cranberry Applesauce

  • 1/2 cup sugar
  • 2 Tbsps. water
  • 4 cups chopped apples
  • 1-1/2 cups fresh or frozen cranberries
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp grated lemon peel (I rarely have this, and often just dash in some lemon juice)

In a large saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring occasionally. Stir in apples, cover and cook for 5 minutes, stirring several times. Stir in cranberries; cook and stir for about 8 minutes or until cranberries begin to pop. Cover and cook 5 minutes more or until apples are tender, stirring several times.

Add cinnamon, ginger and lemon peel. Cook and stir about 5 minutes. Remove from the heat; mash until texture reaches desired consistency.

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