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Apple Cranberry Sauce

10 To 12 medium apples
1 To 2 cups cranberry juice
1/2 Lemon, juiced
2 tb Sugar, or up to 1/4 cup
If you want it sweet
1/4 To 1/2 cup dried
Cranberries or "craisins" (sweetened dried cranberries)


Wash the apples and chop them up without peeling. (What about the seeds?) Squeeze lemon juice over them as you cut them.

Put apples in slow cooker with cranberry juice -- use 1 cup if you want the applesauce thick, more if you want it thin. Stir in sugar to suit your taste.

Let apples stew on low for 6-8 hours. About an hour or two before serving, stir in cranberries or craisins. (If you use craisins, use less sugar.)

The applesauce is a very pretty pink and the cranberries & juice give it a nice zing.

As you can see, the recipe is simple and forgiving -- let the apples stew a little longer or a little less - the longer you stew them the mushier the applesauce will be. It warms up nicely, or you can eat it cold.

(Sounds like it would have to be put through a Foley food mill, to get rid of seeds and skin.)




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