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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. 
Prep Time 15 minutes
Total Time 30 minutes
Servings 4 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cup
  • Measuring spoons
  • Medium-sized pot
  • Potato masher or fork
  • Lidded container


  • 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


  • 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.


Cranberries, which are native to North America, are a crucial ingredient in a number of traditional Native American recipes
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