Thursday, November 10, 2005

Go ahead, tamper with tradition

Serve this bright-red sauce instead of the usual jellied can-shaped stuff.


12 medium to large apples, peeled, cored, and sliced (a mixture of tart and sweet is best)
2 c. fresh cranberries
1 c. water
1 to 1 1/4 c. sugar (to taste)
1 tsp. ground Ceylon cinnamon
2 Tbs. fresh lemon juice

Combine apples, cranberries, and water in a large pot and bring to a boil. Reduce heat and simmer slowly, partly covered, until the apples dissolve into sauce. If you have some particularly crispy apples in there, you can help them out a little bit with a masher.
Add sugar, cinnamon, and lemon juice. Cook, stirring, until sugar dissolves. Serve warm.
Cranberry applesauce can be frozen for up to 6 months.