Cranberry Applesauce
A gloriously pink applesauce with a healthy dose of cranberry tanginess
Just the Recipe | About 5 Cups
Ingredients
6 Medium Apples
1 1/2 Cups of Fresh or Frozen Cranberries
3/4 Cup Maple Syrup
1/2 tsp Ground Cinnamon
1/8 tsp Ground Cloves
1/4 Cup Brandy (optional)
1/4 Cup Chopped Pecans (optional)
Steps
Prepare the fruit:
Pick over the cranberries, discarding mushy or very dark berries. Pull off any stems and wash in cold water.
Peel and core the apples; cut into 16 pieces each.
Make the sauce:
Add the apples and cranberries to a large saucepan or Dutch oven. Bring to a boil on medium heat, stirring often to prevent the bottom from sticking and burning.
Add the maple syrup and spices. Stir. Reduce the heat and cover, cooking over medium heat for about 25 minutes.
Stir occasionally to prevent sticking, covering after each stir. Use a kitchen masher or wooden spoon to help the fruit break down a bit.
Uncover and continue cooking for about 5 minutes. Add the brandy, if using, and remove from the heat.
Serve! Top with the chopped nuts, if using, and serve warm, at room temperature, or cold.
Kitchen Acumen Tips:
Get the kids involved! This was my first way to help at Thanksgiving when I was a very little girl. Before I could peel apples, I helped to pick over and wash the cranberries. Then I graduated to apple peeling and coring. Soon, my sister and I made this together each year and still do when we are home together for the holiday. When Mom and Dad are done with the turkey and sit down to rest, we head to the kitchen to make this applesauce!
Preserve your family recipes! Can you believe how tattered this recipe is (image below). You probably have some like them. Make sure you curate and digitize your family recipes so they don’t get lost. Consider creating a shared Google Doc for family recipes that everyone can contribute to.
Variations: I can’t remember the last time we put cloves or brandy in this recipe. But I know I use nutmeg and double the cinnamon. Play with the flavors to suit the tastes of your family.
Make in advance! This sauce will keep fresh for a long time. Make it as early as the weekend before Thanksgiving. Store in an air tight jar in the fridge.
The original recipe comes from a newspaper clipping my Mom took from the Milwaukee Journal in the 1970s.
