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Blushing Applesauce

Source of Recipe

From "Maple Syrup Cookbook" by Ken Haedrich


Recipe Introduction

"Fresh cranberries give this delicious applesauce its pretty blush, and it's not the only thing that'll be blushing when the compliments start to fly. This is an autumn staple around our home, just right for breakfast with muffins, scones, or pancakes, or as a light evening dessert, topped with a spoonful of yogurt or lightly sweetened sour cream."

List of Ingredients

â—¦ 4 to 5 large apples, peeled, cored, and coarsely chopped
â—¦ ¾ cup fresh or frozen cranberries
â—¦ 1 cup water
â—¦ ¼ cup pure maple syrup
â—¦ 2 tablespoons sugar
â—¦ Pinch of salt
â—¦ 1 tablespoon lemon juice
â—¦ â…› teaspoon ground cinnamon


Recipe

Put the apples, cranberries, water, maple syrup, sugar, and salt in a large nonreactive stovetop casserole. Bring to a boil, cover, then decrease the heat to a low boil. Cook the apples, tightly covered, until tender, about 15 minutes. Check the water level after 10 minutes, to make sure there's still plenty of liquid in the pot.

When the apples are tender, remove them from the heat. Transfer the fruit and liquid to a bowl, and let cool thoroughly. (The fruit can be covered with plastic wrap and refrigerated until the next day, if you like, before processing.)

Transfer the fruit and liquid to the bowl of a food processor. Add the lemon juice and cinnamon. Process the fruit to make a saucy texture, leaving it slightly chunky or smooth — however you prefer it. Transfer to jars, seal, and refrigerate until ready to serve.

Makes 2 ½ to 3 cups