Oregon Cran-Applesauce
photo by flower7
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
4 cups
ingredients
- 177.44 ml water
- 59.14 ml red wine (or substitution-read intro)
- 177.44 ml sugar (negotiable-I usually use at least half this amount and sometimes replace sugar with local honey)
- 340.19 g package frozen cranberries (or equivalent amount of fresh cranberries)
- 3 medium cooking apples, peeled, cored, sliced (about 1 1/2 pounds)
- 14.79 ml fresh lemon juice
- 1 whole cinnamon stick
directions
- In a large saucepan over medium heat, add the water, wine and sugar, stirring to dissolve.
- Add the cranberries, apples and lemon juice.
- Bring mixture to a boil.
- Reduce heat and gently boil, uncovered, stirring occasionally until the cranberries pop and apples softened, approximately 15 minutes.
- Transfer sauce to a food processor and puree. (Or use a hand held immersion blender.).
- Add the cinnamon stick.
- Let stand several hours before serving.
- Note: Sauce will thicken as it stands.
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Reviews
-
Wow wow wow wow wow! This is fabulous! I used Jonagold apples (my second favorite for eating and favorite for cooking). The only thing I did different was to add the cinnamon stick immediately after removing from the heat, letting the sauce cool for a while before tossing in the blender, then removing the cinnamon to blend & adding it back after blending. This tastes fabulous right now (still slightly warm) so I look forward to tasting again after sitting for a while (though I could eat it all right now!) I had about 8.5 oz frozen cranberries so cut this to 3 cups and used two large apples (10 oz each before peeling & coring). Thank you soooooooooo much for the recipe CG!
RECIPE SUBMITTED BY
COOKGIRl
United States