Thursday, October 7, 2010

Time-Out: Cran-Apple Sauce

Print Friendly and PDF
Sick of cranberries yet?  I hope not!  I feel like I could continue like this for at least another week.  I won't though, I am almost completely out of cranberries, craisins, and cranberry juice in the house!

A few weeks ago we went apple picking with my family and I still have not used all my apples.  There are a ton of cran-apple sauce recipes out there, and since I think I've overloaded K and John with as much apple sauce as they could eat lately, I figured I would switch it up a bit.

I read a bunch of recipes before starting, but since I don't like to use a lot of sugar in my apple sauce, I omitted most of them.  It's a beautiful color and really interesting taste.  I threw in some cranberries at the end, just to give it a little crunch, like some people put raisins in normal apple sauce. 

Cran-Apple Sauce
Serves: 4
6 large apples
2/3 cup water
1/2 cup Ocean Spray Cranapple juice
3 tablespoons brown sugar
3 tablespoons cinnamon
1 teaspoon nutmeg
1/2 cup chopped cranberries

Note:  I really dislike nutmeg because it often overpowers other flavors, therefore, I put in as little as possible.  Feel free to adjust that to your liking!

Peel and core all the apples.  I chop them into smaller pieces (almost bite-sized) so the apple sauce cooks faster.  Put the apples, water, and cranberry juice in a large pot and cook on medium-high heat.  I try not to turn the heat too high; too high and you will have to constantly stir the mixture or else it will stick (burn) to the bottom.  Leaving it at medium leaves me free to do other things and stir once every few minutes.  After the apples have started to dissolve, I add the brown sugar, cinnamon and nutmeg.  Stir well so the flavors are well-mixed.   Keep the heat on medium and continue stirring.  After about 30 minutes, add the cranberries (I chop them in a food processor first).  The apples should be dissolved and now are just a soft, well, sauce!  I don't like a lot of lumps in mine, so I stir until the lumps come out.

Cutting apples up into smaller pieces allows you to make this in about 45 minutes (when thinking about peeling, coring, chopping, stirring, etc.).  That's pretty good, and it makes a lot.  We have small pots at home so feel free to double the recipe and make a huge pot!  When I make plain apple sauce, I omit the brown sugar--I feel like apples have enough sugar, but since cranberries are tart, I add it here.

One more cranberry filled day!

Until the next time my oven is on...

0 comments:

Post a Comment

©2009-2013 All photos, recipes, and content on thegrowingfoodie.com are copyright protected. Do not copy, distribute, or use without permission. Related Posts Plugin for WordPress, Blogger...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.

Get Recipes Right to Your Inbox!

Football Fun!

Search

Archive

UA-39675793-1