Cranberry Applesauce
Servings: 8
- 4 pounds apples suitable for cooking, such as McIntosh or Granny Smith
- 1 cup white sugar (or more, see preparation)
- ¾ cup water
- 1 bag (12 ounces) fresh or frozen cranberries, rinsed
- 1 tablespoon cinnamon
Peel, core and cut apples. Cut apples into 1½ inch pieces. Unlike smooth commercial applesauces, this one is pretty chunky.
Make a sugar syrup. Combine sugar and water in a large pot. Cook it over medium heat until the sugar is completely dissolved and the liquid is clear, dump in the apples. Stir and cook. Stir the apples every 5-10 minutes. When the apples are firm-tender and translucent add the cranberries and stir. Cook the mixture until most of the berries "pop (10 minutes). Add cinnamon, taste for sweetness you may need to add more sugar.
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(Article by Kristin Cook, Nov. 27, 2002, recipe by Julia R. Gruber)
