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Rome Applesauce with Cranberry Chutney




Source of Recipe


A Cup of Comfort by Jay Weinstein


Recipe Introduction


"Rome apples, named for Rome, New York, not Rome, Italy, make excellent chunky applesauce because they don't disintegrate when cooked." - J. W




List of Ingredients




1 cinnamon stick, about 2 inches long
8 Rome apples, peeled and cut into 1-inch pieces
1/4 cup water
1/4 cup sugar
1 recipe Cranberry Chutney (optional)


Recipe



Warm the cinnamon stick, dry, in a heavy bottomed pot large enough to hold all the apples. Reduce flame to low, and add the apples, water, and sugar. Cover tightly.
Simmer gently for 40 minutes, then uncover and simmer 10 minutes more.
Either mash gently with a fork, or leave very chunky. Cool and serve with a dollop of Cranberry Chutney.

Cranberry Chutney:

2 cups fresh or frozen cranberries
1/4 cup very finely diced red onion
1 cup sugar
6 whole cloves
1/4 cup water
Combine all ingredients in a small heavy bottomed saucepot.
Simmer 10 to 15 minutes, until all cranberries are broken and have a saucy consistency.


"My Grandmother, who made this sauce every time she made applesauce, felt applesauce was incomplete without cranberry sauce in it. I concur." - J.W.

YIELD: 8 Servings