Homemade Cranberry Applesauce (and Traditional Applesauce, too)

Both of these applesauces go beautifully with potato latkes, or eat them by the spoonful like I do. Depending on what varieties of apple you use, your sauce can range from extremely sweet to very tart. I recommend using half sweet apples (I chose Braeburn) and half tart apples (Granny Smiths are perfect). This recipe has no sugar added, which lets the fruit shine on its own.



HOMEMADE CRANBERRY APPLESAUCE

3 pounds of apples, peeled and cored
1/2 teaspoon cinnamon
1 cups fresh cranberries
1 1/2 cups of water
2 thin slices of lemon
Juice of 1/2 an orange
1/4 teaspoon salt

Cut apples into approximately 1 inch cubes. Add all ingredients to pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20-25 minutes or until the apples have softened significantly. Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more liquid if necessary. Remove lemon slices. Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature.




HOMEMADE TRADITIONAL APPLESAUCE

3 pounds of apples, peeled and cored
1 teaspoon cinnamon
Pinch of nutmeg
1 1/2 cups of water
2 thin slices of lemon
1/4 teaspoon salt

Cut apples into approximately 1 inch cubes. Add ingredients to pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20-25 minutes or until the apples have softened significantly. Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more liquid if necessary. Remove lemon slices. Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature.

This recipe is part of the Antioxidant Rich Foods / 5-A-Day recipe roundup.