Homemade cranberry applesauce made from apples, fresh cranberries, lemon juice, sugar and cinnamon.
Every autumn we wait for the arrival of fresh cranberries in the aisles of grocery stores. “Have you seen them yet?” “Are they in?” We compare notes for cranberry sightings at local stores.
When the cranberries finally arrive, we load up so we have plenty of frozen cranberries to last the year.
Cranberry relish, cranberry sorbet, even cranberry salsa. We even have three different apple cranberry cake recipes.
One of my dad’s favorite dishes is applesauce with cranberries for acidity, flavor and color. We eat it for breakfast, as a side dish with pork, or with ice cream for dessert.
Also not sure which apple variety to use? For more information on apple varieties, see our guide to apples.
Cranberry – applesauce
ingredients
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3 to 4 pounds peeled, cored, roughly chopped Granny Smith apples (or other good cooking apples like Golden Delicious, Fuji, Jonathan, Mcintosh, or Gravenstein)
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1 1/2 cups to 2 cups fresh or frozen cranberries
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2 tbsp lemon juice
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1/2 teaspoon ground cinnamon
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1/4 cup brown sugar
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1/2 cup white sugar
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1 cup of water
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1/2 teaspoon salt
method
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Simmer all the ingredients together:
Place all ingredients in a large saucepan (5 liters). Bring to a boil, simmer over low heat and cover. Cook for 20-30 minutes, or until the apples mash easily.
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Puree with potato masher:
Remove from stove. Mash the apples and cranberries with a potato masher to desired consistency.
Serve hot as an accompaniment to pork or turkey. Or serve hot or cold as a dessert with some vanilla ice cream.
Store in the fridge for a few weeks. Or freeze for up to a year.
Links:
Pineapple Guava Applesauce by Amber at Awake at the Whisk
