Cinnamon Cran-Applesauce Recipe
Cinnamon Cran-Applesauce Recipe photo by Taste of Home

Cinnamon Cran-Applesauce Recipe

Publisher Photo
This applesauce spiced with cinnamon and ginger, is a nice complement to any entree. While searching on the Internet for bread recipe, I happened upon one that used cranberries and apples. I adapted some of the ingredients and created this sweet-tart applesauce.—Sondra Ostheimer, Boscobel, Wisconsin
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 6 servings

Ingredients

  • 1/2 cup sugar
  • 2 tablespoons water
  • 4 medium Rome Beauty apple, peeled and chopped
  • 1-1/2 cups fresh or frozen cranberries
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon grated lemon peel

Nutritional Facts

One serving (1/3 cup) equals 126 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 33 g carbohydrate, 3 g fiber, trace protein. Diabetic Exchanges: 1 starch, 1 fruit.

Directions

  1. In a large saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring occasionally. Stir in apples; cover and cook for 5 minutes, stirring several times. Stir in cranberries; cook and stir for about 8 minutes or until cranberries begin to pop. Cover and cook 5 minutes longer or until apples are tender, stirring several times.
  2. Add cinnamon, ginger and lemon peel. Cook and stir for about 5 minutes. Remove from the hear; mash until mixture reaches desired consistency. Yield: 6 servings.
Originally published as Cranberry Applesauce in Light & Tasty October/November 2004, p13

Nutritional Facts

One serving (1/3 cup) equals 126 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 33 g carbohydrate, 3 g fiber, trace protein. Diabetic Exchanges: 1 starch, 1 fruit.

Reviews for Cinnamon Cran-Applesauce

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   (3)
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MY REVIEW
Reviewed Nov. 30, 2011

"We enjoyed this for Thanksgiving as a change from our usual cranberry sauce recipe. We especially liked the added flavor that the ginger and lemon peel gave to it."

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