This post may contain affiliate links which won’t change your price but will share some commission.
(Photo by Liana Dages)
Cranberry applesauce is my favorite way to make applesauce. It is a beautiful color and tastes wonderful. And since I buy up bags of cranberries where they are in season and very affordable I usually have something on hand in my freezer for applesauce making time.
This week my oldest dd decided we needed to make some applesauce. We have friends who don’t use all the apples on their trees and they generously allow us to pick what we want as well. So we picked a bushel or so and went to work making cranberry and regular applesauce.
Apple cider is not critical to this recipe but it sure tastes good if you can get some in there. And if you use fall apples (and not the early tart ones that are ready in PA in July) you won’t need any sugar or sweetener at all.
The best part of the day? When all 3 of my daughters were working with me in the kitchen making applesauce (and peaches too). We were enjoying each other and enjoying the work. I looked ahead and hope that when they have their own homes someday we can still get together and can each fall.
- 12 cups apples, cut up into quarters (or up to 1 peck of apples)
- 2 cups cranberries (1 bag)
- 1 cinnamon stick
- 1.2 cup apple cider (or water)
- Combine all ingredients in a large stock pot or Dutch oven.
- Cook on low to medium heat until apples are soft.
- Remove cinnamon stick and put through food mill to remove skins and seeds.
- Serve and enjoy (or can some for later).