Author Notes: I usually make this to taste and not strict with measuring. It’s very forgiving and can be sweetened to the cook’s own preferences and use whichever apples are on hand. I like Mutsu, Macoun, Granny Smith and Cortland apples for cooking. We never have any left at the Thanksgiving meal. —TwoMoms
Serves: 8-10
Ingredients
-
12
ounces fresh cranberries
-
4
apples
-
1
cup sugar
-
1
teaspoon cinnamon
-
1/4
teaspoon nutmeg
Directions
- Boil cranberries in one cup of water and 1/2 cup sugar until popping is finished. Drain cranberries and reserve remaining liquid. Use blender to puree cranberries and set aside.
- Peel, core and dice apples. Put into saucepan with saved liquid. Add a little more water if needed to allow apples to boil gently. Add cinnamon, nutmeg and 1/2 cup sugar. Cook until soft but not falling apart. Drain liquid. Use potato masher to gently squish apples – like chunky applesauce. Add more sugar and spices if desired.
- Combine pureed cranberries with cooked apples and fold together.