Chunky Cranberry Applesauce
You will be amazed how fresh and sweet this homemade applesauce tastes with just the addition of a bit of honey as compared to many commercial varieties which are loaded with high-fructose corn syrup.
Yield: 4 to 5 cups
Yield: 4 to 5 cups
Ingredients
- 3/4 cup fresh or frozen cranberries
- 9 small-medium apples I like a mix of Honeycrisp, Jazz and Fuji
- 3/4 cup 100% unsweetened apple juice
- 1/4 to 1/3 cup honey or to taste
- 1/2 teaspoon cinnamon
- Pinch dried ginger optional
Instructions
- Peel and core apples. Cut each into chunks.
- In a 4-quart saucepan over high setting, heat all ingredients to boiling. Reduce heat to low.
- Simmer, uncovered, for about 20 minutes, stirring occasionally, until cranberries have popped and apples are very tender.
- Mash cranberry-apple mixture coarsely with a fork or puree to desired consistency in a food processor or blender.
- Serve warm or chilled.
Notes
Make ahead and Storage Tips: may be made up to 1 week ahead. Cover and refrigerate.
For quick clean-up, puree the applesauce in the saucepan using a hand-held (immersion) blender! Fast and easy!
As cranberries are usually only available seasonally, stock up when you can and freeze. Many supermarkets frequently offer sales, especially after Thanksgiving and Christmas.
