Makes 2 pints
Cranberries and apples are a perfect match, and this cranberry applesauce brings these sweet and tart flavors together for your Thanksgiving table, Fall lunchboxes, or just an afternoon snack. This sauce is simple and brightly flavored, but you can add spices, like cinnamon, or even some grated fresh ginger for something a bit more complex.
Ingredients
- 2 lb sweet apples, like Honeycrisp or Fiji, (about 3 each), cored and roughly chopped
- 1/2 teaspoon kosher salt
- 1/2 cup brown sugar, plus more to taste
- 2 cups cranberries, fresh or frozen
Directions
- In a shallow saucepan, combine the apples, salt, sugar, and 1/2 cup of water. Bring to a simmer and cook over medium-high heat, stirring occasionally, until the apples are softened and browned and the water and sugar have cooked down to a syrupy consistency, about 10 minutes.
- Reduce the heat to medium-low. Add the cranberries and another 1/2 cup of water, and stir to combine. Cover the pan and cook until the cranberries have burst and the liquids are syrupy, about 6 minutes.
- Carefully transfer the mixture to a blender or food processor (you may also use an immersion blender directly in the saucepan), and purée.
- Set aside to cool before refrigerating or freezing in a covered container.
