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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