Thursday, December 10, 2009

Pink Applesauce


I used both my mother's and my mother-in-law's applesauce recipe, made some minor adjustments, and ended up with the most delicious dessert! I enjoy this applesauce particularly after dinner since it settles my stomach and satisfies my sweet tooth.

15 Large Cortland Apples
1 lb. Fresh Cranberries
1/3 cup Water
1 Cheesecloth or Wrap & Boil Bag
  1. Peel & cut each apple into 16 small chunks.
  2. Place water in a 12 quart pot and add the apple chunks.
  3. Wrap cranberries in the cheesecloth and knot the bag. Set aside.
  4. Cover pot and simmer on a very low flame (the lowest possible). Stir the apples every 1/2 hour.
  5. Add cranberries to the apples approximately 2 hours into cooking time. Cook for 1-2 more hours, until the apples have softened and dissolved considerably.
  6. Squeeze out the cranberries from the cheesecloth and dispose of bag.
  7. Blend the apples with an immersion blender.
  8. Enjoy : )
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4 comments:

Anonymous said...

Hello Esther. Thank you for this blog. I look forward to seeing some interesting recipes, and other tidbits.
About the applesauce, I have made this alot. I use a Victorio strainer, which is faster than cheesecloth if you want to make large batches. Not too many people can their food anymore, but I have found this to be a way to have a lot, not take up freezer space, and also to be frugal, as you can purchase fruits when they are in season.
Leslie

Anonymous said...

I know this blog is new, but if you can put an RSS feed on here (I don't have a blog, so I don't know how to do this), we can know when you've posted something knew. :-)
Leslie

Esther Russ said...

Leslie, that's a great suggestion. I will look into the RSS feed thingee. If anybody out there is familiar with how to set this up... please speak up : )

Esther Russ said...

Leslie, I finally got it. Thanks again for your suggestion : )