"I often fix this sweet-tart combination as a side dish with a turkey dinner," says Romaine Wetzel of Ronks, Pennsylvania. "It's also delicious as a last-minute dessert topped with whipped cream," she suggests.
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- 1 can (8 ounces) jellied cranberry sauce
- 1 jar (24 ounces) applesauce
- Whipped topping, optional
- In a bowl, break apart cranberry sauce with a fork. Stir in applesauce. Refrigerate until serving. Garnish with whipped topping if desired. Yield: 4-6 servings.
Originally published as Cran-Apple Sauce in Quick Cooking
September/October 1999, p8
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