Cranapple

In mid-October, I spotted a recipe in the Globe for cranberry applesauce, and I thought it would be great for Thanksgiving. Then, when Andy's surgery was scheduled, I realized that I would have to delegate more than usual, so I asked my sister to make it. It had a magnificent color and wonderful flavor—we all gobbled it up. We served it cold, as a refreshing counterpoint to all that heavy turkey, stuffing, and gravy.

My sister used a wooden spoon, so it came out nice and chunky; if you prefer a smooth texture, then use a food mill (in which case there's no need to peel the apples ahead of time, and the color will be even more vibrant). The recipe headnote suggests using a combination of apple varieties for a "complex and well-rounded flavor." So, here's the recipe; I know I will be making it myself soon:

Cranberry Applesauce

4½ pounds red apples, peeled (if not using a food mill), cored, and cut into 1½-inch chunks
¼ cup dark brown sugar, or more to taste (I used light brown)
¼ tsp salt
1¼ cups cranberries
¾ cup water

Toss all ingredients in a large, heavy saucepan set over medium heat. Cover and cook, stirring occasionally, until apples and cranberries break down, about 20 minutes. With a wooden spoon, crush apple chunks and cranberries against the side of the pot (or process the mixture through a food mill). Taste and adjust the seasoning and texture with brown sugar or water, if necessary. Serve warm, at room temperature, or chilled. (Can be refrigerated for up to 5 days.)

Comments

[Heather]

Please email me! I have a question about your blog! :)

[email protected]

[Elena]

I need to try this.

[Elisson]

This Thanksgiving, I made a cranberry-ginger chutney - what it has in common with your cranapple sauce is the presence of apples and cranberries together, albeit with a higher proportion of berries. The pectin from the apples helps make for a really nice consistency. Let me know if you want the recipe!