Ruby Applesauce with Cranberries
Apple season is upon us. Bring on the apple recipes. First up- a favorite New England pairing- apples and cranberries simmered to create a luscious slightly tart sauce, sweetened with organic raw agave. Make it as sweet or as tart as you prefer. This beautiful ruby red applesauce is a lovely side dish for so many fall recipes- from Turkey and Sweet Potato Enchiladas to classic Sweet Potato Latkes.
Ruby Applesauce with Cranberries Recipe
Simmering the fruit in juice gives a big flavor boost. I used unsweetened cranberry juice to do this, but if you prefer a sweeter applesauce, try using cranberry-apple juice.
2 rounded cups peeled chopped apples- preferably mixed varieties for best flavor
1 cup fresh or thawed frozen cranberries
1/2 cup cranberry juice or cranberry-apple juice, more as needed
1 cinnamon stick
Raw organic agave nectar or honey, to taste (I used 2 tablespoons, as I wanted it tart)
Combine the chopped apples and cranberries in a medium sauce pan and pour in enough cranberry or apple-cranberry juice to barely cover the fruit. Add a whole cinnamon stick. Cover and bring to a simmer.
Cook until the fruit is very soft. Remove the cinnamon stick. Using a potato masher, mash the fruit until you get a sauce texture you like. I prefer mine with a little bit of texture. If you like your applesauce smoother process it in a food processor or Vita-Mix.
Taste and sweeten the sauce with agave or honey. Stir and allow it to cool a bit.
Spoon into a storage container, cover and chill until serving.
Makes about a pint of sauce.
Serve as a side dish with these compatible recipes:
Sweet Potato Latkes
Sweet Potato Fries Shoestring Style
Turkey + Sweet Potato Enchiladas
Sweet Potato & Black Bean Enchiladas
Brown Sugar Turkey Meatloaf
Sweet Potato Shepherd's Pie with Black Angus Beef
8 comments:
This looks so pretty! I'm wondering if maybe this would be a welcome change from traditional cranberry dressing at Thanksgiving...hmm...
I knew there was a reason I needed to go apple-picking today! And thankfully, I have a freezer full of frozen cranberries from last Thanksgiving. The thing I love about making homemade applesauce is that it freezes beautifully. Just throw it in a freezer ziplock bag, lay on a cookie sheet in the freezer, and by the next morning, you have a sheet of frozen applesauce! Thanks so much Karina - this looks delish!
This looks lovely, as do all of your recipes. I'm a new reader and new to the gluten-free world. I whipped up your apple-pear crisp last night and voila, the perfect comforting fall dessert. My kids want me to make it again tonight, and I just might. Your passion for food and zest for life shine in your writing and inspire me to get in the kitchen and cook. Thank you for your blog.
E
This truly is such a fabulous combination of Autumn!!!! I would have never thought to combine the two to make a sauce. Ive made many pies and crisps using apples and cranberries together but not like this. I cannot wait to make this!! Thanks Karina for yet another inspiring recipe!
I love cranberry sauces! Not the solid can-shaped goo, but the homemade goodness. I've had orange-cranberry sauces, but have never tried apple. Something tells me this would be wonderful with chicken or over buckwheat pancakes.
I love organic raw agave.....your applesauce looks really good! Love the color!
Gorgeous. I never thought of sweetening applesauce with agave, great idea!
First time here.. and I have to say I love your blog. Im glad I found it!
*off to read your archives *
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