Posts made in October 12th, 2010

Chunky Cranberry Applesauce

9

Posted on Oct 12, 2010 in Lifestyle, Uncategorized

Chunky Cranberry Applesauce

I’m a recipe jumper of sorts.

Apples

Even if I really love a recipe, the chance of it reappearing on our menu is slim. I like variety. And I love trying new foods.

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So when I have a dish that keeps popping up for years and years, you know it is something special.

Apples

Enter my chunky cranberry applesauce.

Applesauce

I first stumbled upon this recipe from Cooking Light back when I first started cooking a few years ago. It was incredible as written, but I long ago abandoned the recipe and have formulated it fit our food tastes. More fiber, less sugar and more cranberries.

Applesauce

The best part about this recipe other than the taste? Minimal ingredients and minimal work.

ingredients

1 tbsp. lemon juice
2 pounds apples (approximately)
1 bag fresh cranberries
1/4 c. maple syrup
1/3 c. granulated sugar
1/2 tsp. cinnamon
1/3 c. water
Dash of nutmeg

Apples

For the apples, best results come from a selection of different flavors.

Apples

For this go ’round, I used a Braeburn, two small Honeycrisps, a Granny Smith and a Golden Delicious.

First up, get to choppin’.

Apples

I keep the peels on my apples for a number of reasons:

  1. The peels are chock full of polypehnols and fiber.
  2. I like the texture of them in my finished applesauce.
  3. I use organic apples. If you are using conventionally-grown apples, PLEASE peel them.
  4. I’m way too lazy to peel them.

Chop them into chunks. Fill up a large bowl with cool water and the lemon juice. Submerge the apple chunks as you cut them.

Apples

This step isn’t for flavor at all, just preservation. Brown and mushy does not a good applesauce make. Make sure each cube is nice and coated. Use yer hands!

Apples

Set aside. To the stove!

Stove

Put your favorite dutch oven over medium high heat and put in all the remaining ingredients. Bouncing cranberries.

Cranberries

Sugahhh.

Sugar

Spices.

Spices

Water.

Water

Maple syrup.

Syrup

Give it all a stir and bring it to a boil.

Cranberries

The cranberries will start to pop.

Cranberries

Bring it up to a rolling boil.

Cranberries

Reduce heat to low, drain the apples and throw them in the pool.

Applesauce

Stir well.

Applesauce

It is going to look very dry, but don’t worry, it’ll cook down. Let it simmer for 15-20 minutes until it looks something like this:

Applesauce

Grab your handy-dandy potato masher.

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And go to town.

Mahs

Mash to your preferred consistency. Remember, this is called CHUNKY cranberry applesauce. But I guess if you prefer it chunkless, you could give it a whirl in the blender or food processor.

Applesauce

Refrigerate for 2-3 hours until well-chilled. Or, if you aren’t particularly good at pre-planning (like me), divide into serving dishes and plop in the freezer until cool enough.

Applesauce

This is an incredible side for poultry and pork. And my personal favorite choice for a cranberry sauce substitute for Thanksgiving dinner. The color is beautiful, the flavor is great, and it is a nice change of pace from the typical tangy cranberry sauce. And it is still awesome on turkey sandwiches, I promise.

Applesauce

Chunky Cranberry Applesauce
(Adapted from Cooking Light)

1 tbsp. lemon juice
2 pounds apples (approximately)
1 bag fresh cranberries
1/4 c. maple syrup
1/3 c. granulated sugar
1/2 tsp. cinnamon
1/3 c. water
Dash of nutmeg

Fill a large bowl with cold water and mix in lemon juice. Core and cube apples and submerge in lemon water. Set aside. Mix all remaining ingredients in a dutch oven over medium-high heat. Bring to a rolling boil. When most of the cranberries have popped, about 5 minutes, drain apples and stir into cranberries. Reduce heat to low and simmer, stirring occasionally, for 15-20 minutes until apples are tender. Remove from heat and mash to desired consistency with a potato masher. Chill well before serving.
Makes 10-1/2 cup servings.

Pork

We served our applesauce as a side to peppercorn pork tenderloin. I’d love to say I spent hours perfecting the marinade for this, but truthfully, it was a pre-flavored cut of meat from the store. All the unflavored tenderloins were way too big for two people. This was totally amazing though.

Couscous

Also mixed together some couscous we purchased on Sunday from the market at Huber’s Orchard and Winery.

Cous Cous

It had a nice flavor, but a little too salty for my tastes.

Dinner

And I may or may not have had a caramel apple for dessert.

Carmel Apple

Okay, I totally did.

Carmel Apple