I love cranberries. fresh, crispy, and crazy sassy! ‘Tis the season to make your favorite cranberry sauce and/or cranberry relish. Another fun twist is Cranberry Applesauce. The color is luscious, and you can tweak the sassiness to suit your personal taste. If you love cooking with cranberries, you will find more than 100 Super Simple recipes, ranging from brunch and appetizers to beverages and desserts, in my “Cranberry Cooking” book in both paperback and digital formats.
This is the pinkness from just 2 handfuls of cranberries
Cathy’s Cranberry Applesauce
Adding cranberries to applesauce imparts an awesomely rosy color, but if you love cranberries, go ahead and use a whole bag for that classic zesty flavor!
2 c cranberry juice
2 handfuls to 1 bag fresh or frozen cranberries, washed & stems removed
12 large MacIntosh apples (or Cortland or combo), cored and sliced
Spices: 1 -2 T ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground cloves (or ginger)
Put cranberry juice, cranberries, and apple slices in large, covered pot. Simmer for about 20 minutes until berries have popped and apples are soft, stirring once or twice. Process through food mill to remove cranberry skins and apple peels. Stir in seasonings. Serve warm or chilled.
KISS Tip: I like the sweetness from the apples, without adding any sugar. However, if you use more than just a handful or two of cranberries, you may wish to add a little sweetener…. Sugar, brown sugar, monk fruit make good options.
