By Ms. Natasha Haynes, MSU Extension Service
Cranberries are a favorite in my household, and they always make me think of holiday memories and traditions with my family. Now that cranberries are in season, I like to use them in as many recipes as possible.
This recipe features cranberries, apples, and cinnamon. It’s a perfect balance of sweet and tart with a beautiful color.
If frozen or fresh cranberries are not available, substitute canned cranberry sauce for the cranberries and brown sugar. Add one (14-ounce) can of cranberry sauce to the saucepan after the mixture has been simmering for about 15 minutes.
- 3 1/2 pounds apples, peeled, cored, and roughly chopped (about 8 1/2 medium apples)
- 1 1/2 cups fresh or frozen cranberries
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup brown sugar
- 2 tablespoons lemon juice (optional)
- 1 cup water
In a large (5-quart) saucepan, combine all ingredients with one cup water. Bring to a boil then lower heat to simmer. Cover and cook 20 to 30 minutes.
Remove from heat and let cool slightly. Use a potato masher or fork to mash mixture to the consistency you want. Serve warm or cold.
Refrigerate leftovers within 2 hours.
Thanks to Purdue University Extension for this recipe!
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