Yield: 1 servings
|10||12 medium apples|
|1||To 2 cups cranberry juice|
|2 tablespoons||Sugar, or up to 1/4cup if|
|You want it sweet|
|¼||To 1/2 cup dried cranberries|
|Or "craisins" (sweetened|
Wash the apples and chop them up without peeling. Squeeze lemon juice over them as you cut them.
Put apples in crockpot 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. (All I found at my store was craisins--since they're sweetened, I used 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.
Posted by <KHirst@...> Kristin Evenson Hirst to the Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.