A tangy and pretty condiment or snack, and an excellent use of nearing-end-of-life apples.
A Vegetarian & Cooking! original.
Apples Used: 32/40
-9 small assorted apples
-juice of one lemon
-1 c sugar
-1/2 c whole cranberries
Begin by cleaning your apples, lemon, and cranberries. Cut the lemon and squeeze the juice into the bottom of a large bowl, remove seeds.
Cut the apples into wedges, removing the core. You may leave the skin on for now, because it gets left behind later and can impart flavor into the sauce while it cooks. Drop the wedges into the bowl and periodically toss them to coat the apples in lemon juice. As you know, the lemon juice slows the oxidation of the apple flesh, the browning of the flesh at exposure to the oxygen in the air.
Pour all ingredients into a large pot and begin to cook, lowering the temperature as you go and stirring regularly. You want the apple to totally cook through and break down completely, towards the end you may want to stir more frequently as a precaution against burning.
Remove the sauce from heat and let cool for a few minutes. Next, strain the sauce through a sieve, or whatever kitchen tool you have that most resembles a sieve. I remember when I was a child my parents used a certain metal cone with a wooden pestle. For this sauce, I used a colander with small holes in the base and a wooden spoon. The goal is to encourage the sauce through the holes, leaving behind the apple and cranberry skin.
I made this applesauce for its own sake, to use up a bunch of older apples and a handful of frozen cranberries we had needed for another recipe. However, it would be a good complement probably to a cheesy meal or maybe some kind of stuffing.
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