Chunky Cranberry Applesauce
Chunky Cranberry Applesauce
Two great native Massachusetts fruits in one delicious dish: a tart and chunky applesauce made rich, rosy, and beautiful by the addition of cranberries. It’s incredibly versatile, too: you can eat it straight, layer it with yogurt for a breakfast parfait, or serve it alongside your holiday turkey or ham.
kitchen gear
- Cutting board
- Sharp knife (adult needed)
- Measuring cup
- Measuring spoons
- Medium-sized pot
- Potato masher or fork
- Lidded container
Ingredients
- 4 Granny Smith or other tart apples, peeled (if you like), and diced
- 1⁄2 cup fresh or frozen cranberries
- 1⁄4 cup water
- 3 tablespoons maple syrup
Instructions
- Place all of the ingredients in the pot, cover and cook over medium-low heat until the apples are tender, about 30 minutes.
- Coarsely mash (using a potato masher or fork) and set aside to cool until just warm.
- Serve right away, or put it in the container and refrigerate until cold.
Notes
Cranberries, which are native to North America, are a crucial ingredient in a number of traditional Native American recipes