Walnut Cranberry Applesauce Recipe

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Walnut Cranberry Applesauce Recipe

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I made this homemade applesauce the first time I made Thanksgiving dinner for my family. Everyone loved the addition of cranberries and walnuts.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1/4 cup dried cranberries
  • 1 tablespoon brandy, optional
  • 3 pounds tart apples, peeled and thinly sliced
  • 1/3 to 1/2 cup packed brown sugar
  • 3 tablespoons butter
  • 1/4 cup coarsely chopped walnuts, toasted

Directions

In a small bowl, combine cranberries and brandy if desired; set aside. Place the apples in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain, reserving 2-3 tablespoons cooking liquid.
Place the apples in a food processor; cover and process until smooth. Gradually add reserved cooking liquid until applesauce reaches desired consistency. Return all to the saucepan.
Add brown sugar and cranberries. Bring to a boil. Reduce heat. Stir in butter until melted. Serve warm or refrigerate until serving. Just before serving, stir in the walnuts. Yield: 4 cups.
Originally published as Walnut Cranberry Applesauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p126

Nutritional Facts

2/3 cup: 259 calories, 9g fat (4g saturated fat), 15mg cholesterol, 63mg sodium, 45g carbohydrate (39g sugars, 4g fiber), 2g protein.

  • 1/4 cup dried cranberries
  • 1 tablespoon brandy, optional
  • 3 pounds tart apples, peeled and thinly sliced
  • 1/3 to 1/2 cup packed brown sugar
  • 3 tablespoons butter
  • 1/4 cup coarsely chopped walnuts, toasted
  1. In a small bowl, combine cranberries and brandy if desired; set aside. Place the apples in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. Drain, reserving 2-3 tablespoons cooking liquid.
  2. Place the apples in a food processor; cover and process until smooth. Gradually add reserved cooking liquid until applesauce reaches desired consistency. Return all to the saucepan.
  3. Add brown sugar and cranberries. Bring to a boil. Reduce heat. Stir in butter until melted. Serve warm or refrigerate until serving. Just before serving, stir in the walnuts. Yield: 4 cups.
Originally published as Walnut Cranberry Applesauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p126

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