Cranberry Applesauce
Tart cranberries and green apples cook down into a cinnamon-scented sauce that works beautifully warm, chilled, sweet or savory.
Prep 25 min · Cook 35 min · Total 1 hr · Makes about 8 cups
Ingredients
- 3 to 4 pounds of peeled, cored, roughly chopped Granny Smith apples
- 1 1/2 cups to 2 cups fresh or frozen cranberries
- 2 Tbsp lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 cup of brown sugar
- 1/2 cup white sugar
- 1 cup water
- 1/2 teaspoon salt
Directions
- Add all of the ingredients to a large 5-quart pot. Set it over the heat and bring everything to a boil, then turn the heat down to a gentle simmer and put the lid on. Cook for 20-30 minutes, until the apples are soft enough to mash without a fight.
- Take the pot off the heat. Use a potato masher to crush the apples and cranberries until the sauce is as smooth or chunky as you like.
- Serve it warm alongside pork or turkey, or spoon it hot or cold over vanilla ice cream for dessert.
- Refrigerate for a couple of weeks, or freeze for up to a year.