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<blockquote data-quote="moreluck" data-source="post: 626957" data-attributes="member: 1246">Cranberry ApplesauceIngredients<ul>
<li data-xf-list-type="ul">3 to 4 pounds of peeled, cored, roughly chopped Granny Smith apples (or other good cooking apple such as Golden Delicious, Fuji, Jonathan, Mcintosh, or Gravenstein)</li>
<li data-xf-list-type="ul">1 1/2 cups to 2 cups fresh or frozen cranberries</li>
<li data-xf-list-type="ul">2 Tbsp lemon juice</li>
<li data-xf-list-type="ul">1/2 teaspoon ground cinnamon</li>
<li data-xf-list-type="ul">1/4 cup of brown sugar</li>
<li data-xf-list-type="ul">1/2 cup white sugar</li>
<li data-xf-list-type="ul">1 cup water</li>
<li data-xf-list-type="ul">1/2 teaspoon salt</li>
</ul>Method1 Place all of the ingredients in a large (5-quart) pot. Bring to a boil, lower heat to a simmer and cover. Cook 20-30 minutes, or until the apples can easily be mashed.2 Remove from heat. Mash the apples and cranberries with a potato masher to the consistency you want.Serve hot as a side to pork or turkey. Or serve hot or cold as a dessert with some vanilla ice cream.Store in the refrigerator for a couple of weeks. Or freeze for up to a year.Makes 1 1/2 to 2 quarts.</blockquote>

[QUOTE="moreluck, post: 626957, member: 1246"] [B]Cranberry Applesauce[/B] [B]Ingredients[/B] [LIST] [*]3 to 4 pounds of peeled, cored, roughly chopped Granny Smith apples (or other good cooking apple such as Golden Delicious, Fuji, Jonathan, Mcintosh, or Gravenstein) [*]1 1/2 cups to 2 cups fresh or frozen cranberries [*]2 Tbsp lemon juice [*]1/2 teaspoon ground cinnamon [*]1/4 cup of brown sugar [*]1/2 cup white sugar [*]1 cup water [*]1/2 teaspoon salt [/LIST] [B]Method[/B] [B]1[/B] Place all of the ingredients in a large (5-quart) pot. Bring to a boil, lower heat to a simmer and cover. Cook 20-30 minutes, or until the apples can easily be mashed. [B]2[/B] Remove from heat. Mash the apples and cranberries with a potato masher to the consistency you want. Serve hot as a side to pork or turkey. Or serve hot or cold as a dessert with some vanilla ice cream. Store in the refrigerator for a couple of weeks. Or freeze for up to a year. Makes 1 1/2 to 2 quarts. [/QUOTE]

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