Remember a while back when my mom and I went apple picking? Well, somehow we still have a million apples from that trip. We’ve made a handful of recipes with them already – including salted caramel apple crisp, but the apples never seem to end. In an effort to use up the apples, I decided to make some applesauce. But why make boring, old applesauce when you can make a seasonal gem like cranberry applesauce. It’s the perfect side dish for any meal or for when you just want something sweet to eat.
This cranberry applesauce recipe makes 2 quarts of applesauce. You could easily cut the recipe in half if you don’t want that much applesauce or you could freeze half of it for later. Did anyone else realize how close Thanksgiving is getting?
- 5 pounds apples, peeled, cored and sliced
- 3 cups whole fresh cranberries
- 1/2 cup + 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 1/2 – 2 cups apple cider (or apple juice)
- In a large stockpot over medium heat, cook apples and cranberries with 1 cup of apple cider, sugar and cinnamon.
- Continue cooking until cranberries have popped and apples are soft – stirring occasionally and adding more apple cider as necessary.
- Mash any remaining chunks of apple with a potato masher (or leave chunky if desired).
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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