Author Notes: Fall is here and so are the first apples and cranberries. Last week I bought some heirloom apples. They had a lovely taste and snow white interior but the texture reminded me of Delicious apples in March. So I ignored them and ate with glee and delight the Honey Crisps. Slowly the heirlooms made their way to the front of the fridge reminding me that something had to be done with them. A cruise of the fresh produce aisle solved my apple dilemma. Grabbing a bag of fresh cranberries I was ready to cook!
This is a loose recipe based on what you want to get rid of and how much is on hand. —artoeat
Serves: approx. 4 cups
apples, quartered, peeled, seeded
bag of fresh cranberries rinsed and picked through
teaspoon Japanese pickled ginger, thinly sliced or ginger preserves chopped
pinch Kosher Salt
squeeze 1/2 lemon
Sugar to taste
- Put all of the ingredients minus the sugar in a thick bottomed pot.
- Cook at medium heat until the apples are mushy and the cranberries have popped.
- While still hot add the sugar to taste.
- Stir vigorously to combine.
- Let cool and serve.
- This recipe was entered in the contest for Your Best Cranberry Sauce