I love being able to find fresh cranberries this time of year. I have used them before for making cranberry sauce. But this year I am searching out other uses for them. One idea I came upon was combining cranberries with another favorite fall fruit: apples. Adding cranberries to applesauce is a great way to boost the flavor of the sauce as well as add the nutrition that comes from cranberries. Also the cranberries give the sauce a rosy color. Below you will find my recipe for making this sauce. It can be made by either the slow cook method in a slow cooker or fast in a pressure cooker.
10 apples (more about that below)
1/2 cup fresh cranberries
1/4 cup apple cider or juice
sugar to taste
When I make my own applesauce I try to get a nice balance of apples. I like to use some sweet apples and some tart apples. I used a wide variety of apples for this sauce, but you can use whatever you like, just try to use a combination of sweet and tart. Here are the apples I used and why:
1 Spartan (for nice sweet/tart apple with good flavor)
3 Winter Banana (to give the sauce some sweetness and a floral like smell)
1 Winesap (for flavor)
2 Empire (for tartness)
1 Gold Rush (great flavor and tart)
1 Arkansas Black (for tartness)
1 Golden Delicious (for it’s high sugar content)
How to make the sauce:
Slice the apples. Keep the skins on them if you have a food mill. This will add color and nutrients to your sauce. If you don’t have a food mill, then peel the apples. Dump your apple slices in your cooking vessel along with the cider and cranberries. If you are using a slow cooker, just let your apples cook until they become mush, it may take a few hours. If you are using a pressure cooker, look on your lid and bring to full pressure and then cook for just 1 minute. Process through a food mill if you left the skins on. Then add any additional sugar to taste. Serve warm or refrigerate.