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Author Notes: I usually make this to taste and not strict with measuring. It's very forgiving and can be sweetened to the cook's own preferences and use whichever apples are on hand. I like Mutsu, Macoun, Granny Smith and Cortland apples for cooking. We never have any left at the Thanksgiving meal. —TwoMoms
- 12 ounces fresh cranberries
- 4 apples
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Boil cranberries in one cup of water and 1/2 cup sugar until popping is finished. Drain cranberries and reserve remaining liquid. Use blender to puree cranberries and set aside.
- Peel, core and dice apples. Put into saucepan with saved liquid. Add a little more water if needed to allow apples to boil gently. Add cinnamon, nutmeg and 1/2 cup sugar. Cook until soft but not falling apart. Drain liquid. Use potato masher to gently squish apples - like chunky applesauce. Add more sugar and spices if desired.
- Combine pureed cranberries with cooked apples and fold together.
- This recipe was entered in the contest for Your Best Cranberry Sauce
Well, This is Appeeling
Tomato skins, meet salt
Tomato skins, meet salt.
This weekend's reading.
It's time to travel.
Out of the park toppings.
Put cake on a pedestal.