Not content with plain old applesauce, Anita Aungst of McVeytown, Pennsylvania found a fun way to jazz it up - by adding cranberries! "This version is really zippy," she enthuses. "It tastes great topped with fresh whipped cream."
- 1 package (12 ounces) fresh or frozen cranberries
- 1 to 1-1/2 cups sugar
- 1 teaspoon grated orange peel
- 3 cups unsweetened applesauce
- Whipped cream, optional
- Place cranberries in a saucepan; add water just to cover. Bring to a boil. Reduce heat; simmer until the berries pop. Stir in the sugar until dissolved. add orange peel. Refrigerate for 2 hours. Place in a blender or food processor; process until coarsely chopped. Pour into a bowl; stir in applesauce. Refrigerate until serving. Garnish with whipped cream if desired. Yield: 6-8 servings.
Originally published as Cran-Apple Sauce in Country Woman September/October 1998, p41
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