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Cranberry Applesauce

From Lynne Wilson


3 large apples (1½ to 2 pounds)
1½ -2 cups whole cranberries
¾ cup water
1 cup sugar
½ tsp. cinnamon
⅛ tsp. cloves


Peel, core, and slice the apples and put them into a heavy 2- or 3-quart saucepan with the cranberries and the water. Place them over medium heat and cook, covered, until the apples and cranberries are soft (5 to 10 minutes, depending on the type of apple). Add the sugar, cinnamon, and cloves and simmer, uncovered, stirring often, until the sugar is well dissolved and the flavors are blended (4 to 5 minutes). Serve chilled.

Cortland apples hold their shape best, but other varieties, with the exception of tart green ones, are good as well.