What to do with apples that are going soft in the fruit bowl? I have had this apple crisp from Eating, Etc. blog in my "Must Make" bookmarks, but I knew I would probably eat too much of it! I was craving something with cranberries, so I looked online for an applesauce recipe that incorporated cranberries and found the perfect one at Elise's Simply Recipes. I served this as a side for our dinner of pork chops, mashed potatoes, cole slaw, and garlic bread. It was everything I hoped it would be--tart with just the right amount of sweetness!
You may view the original recipe link above, but here is my version:
Cranberry Applesauce
10 peeled, cored, roughly chopped medium apples - I used Pink Lady
1 heaping cup frozen cranberries
2 Tbsp lemon juice
1/2 teaspoon ground cinnamon
1/4 cup brown sugar
1/2 cup white sugar
1 cup water
1/2 teaspoon salt
1 tablespoon honey
1 teaspoon vanilla extract
Place first 8 ingredients in a large (5-quart) pot. Bring to boil; lower heat to simmer and cover. Cook at least 30 minutes, or until the apples can easily be mashed--I kept mine simmering about 45 minutes.
Remove from heat. Add honey and vanilla. Mash apples and cranberries with potato masher to consistency desired.
My recipe made about 3 cups. Elise says that this can be stored in the refrigerator for a couple of weeks or in the freezer for up to a year. Mine is destined to be eaten in only a few days.
