I will never make “normal” applesauce ever again.
I had never worked with cranberries before. To be honest, I was a little scared of them. I think I’m pretty much scared of any food I haven’t cooked with before. I’m really trying to expand my horizons, and I’m so glad I did with this cran-apple sauce.
One of my favorite parts about cooking is the way it makes your house smell. Especially around the holidays when you want your house to smell warm and inviting.
This is the ticket. Slow cooked apples, cinnamon, brown sugar, mmmmm (drool).
I also happen to love applesauce. I put it on everything. One of my all time favorite food combinations is mac n cheese with applesauce.
Gross story. When I was in college, my roommate and I use to make a box of Velveeta Shells and Cheese (each), and eat it straight from the pot while gradually pouring globs of applesauce in the pot as we devoured the cheesy shells (more drool). But in those days it was applesauce from the jar. And who am I kidding, most days now it’s still applesauce from the jar. But if I’m feeling fancy, I’ll make my own and every time, wonder why I don’t do it more often.
The flavor combo is like a party in your mouth, and the color is simply stunning!
The first time I made this dish was for the once in a lifetime (literally), when Thanksgiving and Hannukah fell on the same day. Thanksgivingkah of 2013! My sister-in-law asked me to make applesauce as one of my contributing dishes for Thanksgivingkah dinner.
Well, cranberry sauce is classic as a Thanksgiving side dish, and applesauce is a classic topper for my mother-in-law’s rockin potato latkas. Hence, Cranberry Applesauce!
It was RID-IC!
How you choose to serve this dish is completely up to you. Some like it chunky, some like it smooth.
I’m part of the some like it smooth group. But once the apples and crans have cooked down, go ahead and puree this pot of goodness as much or as little as you like.
- 3-4 pounds good cooking apples (such as Granny Smith, Golden Delicious, or Fuji), peeled, cored, and roughly chopped
- 2 cups fresh or frozen cranberries ( I use fresh)
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1 cup water
- 1/2 teaspoon salt
- 1) Place all of the ingredients in a large pot. Bring to a boil, and lower the heat to a simmer and cover. Cook 20-30 minutes, or until the apples can easily be mashed.
- 2) Remove from the heat. Mash the apples and cranberries with a fork, potato masher, or immersion blender to the consistency you want.
- 3) Serve hot, cold, or room temperature.
Oh, did I mention how easy it is?