Cran-Apple Sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 c fresh cranberries
- 6 lg apples; peeled, cored and
- 1/2 c sugar; i used a little less
- 1/3 c apple juice
- 1/4 ts ground cinnamon or mace;
- Carbohydrate 19.13594 g
- Cholesterol 0 mg
- Fat 0.209794 g
- Fiber 4.72275990646184 g
- Protein 0.45138 g
- Saturated Fat 0.0245036 g
- Serving Size 1 1 Serving (161g)
- Sodium 4.4552 mg
- Sugar 14.4131800935382 g
- Trans Fat 0.0846694 g
- Calories 74 calories
I got this recipe from a flyer handed out with the fresh cranberries I bought in Eagle River, Wisconsin several weeks ago at the annual Cranberry Festival. Ive made this several times already. Delish. Yield: 4 cups Source: Country Woman Magazine Combine all ingredients in a large saucepan. Bring to a boil, reduce heat, cover and simmer for 15-25 minutes, until the apples are soft. Can be pureed in a food processor, if you prefer. (I left chunky.) Cover and refrigerate. This was delicious hot just after it was made. note - I also added a cinnamon stick while it was cooking. Sugar could be reduced to 1/4 cup, if desired, depending on apples used. The cranberries are very tart, so some sweetener is needed. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Oct 20, 1998,
