Cranberry-Ginger Applesauce
Choose any combination of apples you like. If you use red apples, the peel will heighten the blush that the cranberries give to the sauce.
  • 2-1/2 pounds apples (about 7 medium)
  • 1/2 cup cranberries, fresh or frozen (no need to thaw)
  • 1 slice fresh ginger, 1-inch x 1-1/2-inch
  • Grated zest of 1 lemon

1. Core apples and cut into wedges, but do not peel.

2. In medium saucepan, combine apples, cranberries, ginger, and lemon zest. Cover, turn heat to medium-low, and cook, stirring occasionally, 7 to 10 minutes until apples have given up juice and are at a steam-boil. Reduce to low and simmer 10 minutes, stirring occasionally until apples have totally collapsed and no longer hold their shape.

3. Discard ginger slice. Pass through a food mill or coarse sieve to remove skin.

Nutritional Information
Per 1/2 cup serving: 117 calories, 0.7g total fat, 0.1g saturated fat, 0g monounsaturated fat, 0.2g polyunsaturated fat, 5.6g dietary fiber, 0g protein, 30g carbohydrate, 0mg cholesterol, 0mg sodium.
Good source of: fiber, quercetin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version
Makes about 3 cups

Prep Time