Cranberry applesauce

Yield: 12 (about 6 c

Measure Ingredient
8 \N Apples; (About 4 lbs.), peeled, cored, and chopped
2 cups Fresh Cranberries; cleaned and picked over
1 cup Granulated Sugar
½ cup Apple Juice
2 \N 3-inch Cinnamon Sticks
2 \N 3-inch strips of Lemon Zest; (rind)
4 tablespoons Sweet Creamery Butter

The Cook & Kitchen Staff are offering you four different Thanksgiving Day Dinner menus during November, and we've nearly finished serving-up our final recipe collection, featuring a "Thanksgiving Day Dinner on the Farm" theme.

Today's recipe can be prepared in well under an hour, and will be a well-received side service for your Thanksgiving Day Dinner guests. The recipe may also be prepared up to one week prior to your feast, so it's an easy addition to your dinner table.

If you elect to prepare today's recipe with your holiday meal, The Kitchen Staff strongly recommends you double it, because it's impossible to keep everyone out of this tangy applesauce until your big occasion at the dinner table.

In a heavy saucepan over a moderate heat, cook the apples, cranberries, sugar, apple juice, cinnamon sticks, and the lemon peel, stirring frequently for about 20 minutes, or until the apples are very soft. Discard the cinnamon sticks and the lemon peel.

Force the apple mixture through the medium disk of a food mill into a bowl, or process in a food processor or blender in small batches to your desired consistency, making sure to stir in a bit of the butter with each batch.

Serve the applesauce warm or chilled. The applesauce keeps, covered and chilled, for a week, so feel free to prepare the cranberry applesauce in advance of your holiday meal.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Nov 24, 1998, converted by MM_Buster v2.0l.

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