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| Cranberry applesauce- deliciously tart. |
Apple season is upon us. Bring on the apple recipes. First up- a favorite New England pairing- apples and cranberries simmered to create a luscious slightly tart sauce, sweetened with organic raw agave. Make it as sweet or as tart as you prefer. This beautiful ruby red applesauce is a lovely side dish for so many fall recipes- from
Turkey and Sweet Potato Enchiladas to classic
Sweet Potato Latkes.
Ruby Applesauce with Cranberries Recipe
Simmering the fruit in juice gives a big flavor boost. I used unsweetened cranberry juice to do this, but if you prefer a sweeter applesauce, try using cranberry-apple juice.
2 rounded cups peeled chopped apples- preferably mixed varieties for best flavor
1 cup fresh or thawed frozen cranberries
1/2 cup cranberry juice or cranberry-apple juice, more as needed
1 cinnamon stick
Raw organic agave nectar or honey, to taste (I used 2 tablespoons, as I wanted it tart)
Combine the chopped apples and cranberries in a medium sauce pan and pour in enough cranberry or apple-cranberry juice to barely cover the fruit. Add a whole cinnamon stick. Cover and bring to a simmer.
Cook until the fruit is very soft. Remove the cinnamon stick. Using a potato masher, mash the fruit until you get a sauce texture you like. I prefer mine with a little bit of texture. If you like your applesauce smoother process it in a food processor or Vita-Mix.
Taste and sweeten the sauce with agave or honey. Stir and allow it to cool a bit.
Spoon into a storage container, cover and chill until serving.
Makes about a pint of sauce.
Serve as a side dish with these compatible recipes:
Sweet Potato LatkesTurkey + Sweet Potato EnchiladasSweet Potato and Black Bean EnchiladasSweet Potato Shepherd's Pie with Black Angus Beef
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off hangers, while tucking umbrellas
into faux leather satchels
. If you can find the dang umbrella, that is. It's got to be around here somewhere, right? You used it last year.
