January 7, 2013

Cran-Apple Sauce

I love making big batches of apple sauce and apple butter each fall.  There's just nothing like the smell of sweetly spiced apples simmering on the stove.  I found this recipe in a Country Woman magazine years ago and I've been making it ever since.  It's a nice variation and makes a pretty, pink sauce.  I love serving it with baked ham.

1 cup fresh or frozen cranberries
6 large apples, peeled, cored and coarsely chopped
1/2 cup sugar
1/3 cup apple juice
1/4 teaspoon ground mace
1/8 teaspoon ground coriander

Combine all ingredients in a large saucepan.  Bring to a boil.  Stir well and reduce heat; cover and simmer for 10-15 minutes or until apples are very tender.  You can let this cool slightly and puree it in a food processor, but I prefer leaving it chunky.  Cover and refrigerate.  If you want to can this, just follow the instructions for water bath canning.  Yield:  about 4 cups.

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