Cranberry Applesauce - No Sugar Added
- Ready In:
- 3 lbs apples, peeled and cored
- 1⁄2 teaspoon ground cinnamon
- 1 cup fresh cranberries
- 1 1⁄2 cups water
- 2 thin lemon slices
- 1⁄2 orange, juice of
- 1⁄4 teaspoon salt
- Cut apples into approximately 1 inch cubes.
- Add all ingredients to pot, and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly. Half way through simmering, you may add sugar or other sweetener if you desire.
- Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Add more liquid if necessary. Remove lemon slices.
- Mash with a potato masher or use a food mill for a smoother consistency. Serve warm or at room temperature.
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We enjoyed this a lot, I added 1/4 cup of splenda while it was cooking. It was still a little tart but that's how we like it. Served over pork cutlets, a lovely match and will freeze in small amounts to use over pork and fish. Actually DH had it over his pork cutlet, I had it over my steamed Basa fish, it was very good over the fish! Thanks for posting it, I will make it again.
I've had such a hard time coming up with stars on this that I decided to do it without. This is easy to make and really beautiful. Your photo sold me on trying it. The results, though, were VERY tart. So tart that I couldn't eat it. Now, I added a very generous couple of shakes of splenda to it, and it was a very good cranberry applesauce. Thanks for one I really enjoyed making!
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Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.