I have never liked the texture of applesauce. It gives me the chills, so I refuse to eat it. However, I found the Cranberry Orange Applesauce recipe in Everyday Food magazine intriguing. I had more oranges than I knew what to do with and leftover cranberries from another recipe, so I thought I’d give this version a try. I can’t believe how good it tastes! Because you control the texture of the sauce, you can make it to your liking–chunky for me. When I took a bite there were no fissons (chills) as I used to say, but only delight.
My girls adore the pink color of this applesauce and asked for it in their lunchbox. We also packed it for a picnic. The recipe filled two of the jars pictured, about 4 cups.
contributed by Elizabeth Savoie Dronet
Ingredients
1 cup fresh or frozen cranberries
1 cup fresh orange juice (about 3 oranges)
2 tablespoons dark-brown sugar
Method
- Peel, core, and slice apples.
- In a large pot, bring apples, cranberries, orange juice, and 1/2 cup water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
- Mash with a potato masher (my choice) or pulse in a food processor until smooth with small chunks remaining. Add sugar.
- Let cool, then transfer applesauce to airtight containers.
Savoie Secrets: It's a Family Recipe 