Wednesday, October 24, 2007

Have Apples ... Make Applesauce

Free Image Hosting at <a href= The apples were still mounded on my kitchen table. I looked at them often and wished they would disappear. Not that I wish I hadn't bought them. Quite the contrary. I have had rave reviews from the strudels and my grandma was thrilled to make applesauce and pies. I just wanted them out of my house so I didn't have the project hanging over my head. Every day they sat there I lost another one to mush.
So enough is enough. I turned them into applesauce for the freezer. There were plenty to make a pie or two but I think they might have been a bit past their pie prime. Applesauce is quick and easy and will be most appreciated when we have roast pork in the winter.
As per usual, I have to try a new recipe. My grandma's recipe worked really well but I also have frozen cranberries to use up and this is the perfect opportunity to use them.
This recipe comes from Joe at Culinary in the Country. If you have not had a look at his blog, you really ought to. I love his writing style and the food he makes. He gave this applesauce a rave review so I knew it would be good.
I don't really have any hints or comments for this recipe. It was extremely easy and delicious. I used my immersion blender to make the applesauce extremely smooth but if you like the chunks, use a potato masher.
Ciao!

Chunky Spiced Cranberry Applesauce
Ingredients:
10 cups cubed peeled apples
1/2 lemon
2 cups fresh cranberries
1 cup granulated sugar
1/2 cup pure maple syrup
1/3 cup water
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh grated nutmeg

In a large bowl, add apples and cover with cold water - squeeze juice from lemon half into bowl and then place the lemon with the apples. Set aside.
In a Dutch oven, add cranberries, sugar, maple syrup, water, cinnamon and nutmeg - bring to a boil while stirring occasionally.
Cook until the cranberries pop, about 3-5 minutes.
Drain apples and discard lemon half. Add apples to the pan.
Cover, reduce heat and simmer until the apples are soft, about 20 to 25 minutes.
Remove the cover and bring back to a boil - cook until very thick, about 15 minutes.
Remove from the heat and use a potato masher to mash the apples.

2 comments:

Emilie said...

I saw his post on the applesauce, too. It sounds really good, but nobody in my house likes applesauce. Oh well...
Sue at Food Network Musings made some, too.

Anonymous said...

Love the colour, this would look great with pork roast or turkey as a side dish, gorgeous! Can't wait to try and taste. Thank you, Emily!!