CRANBERRY & APPLESAUCE RECIPE
Perfect Side For Thanksgiving Dinner
INGREDIENTS
- 4 lb (1.8 kg) Apples (preferably a mix of sweet & tart varieties)
- 2 C (200 g) Cranberries (whole) (fresh or frozen)
- 1/2 C (120 ml) Water
- ¼ C (59 ml) Lemon juice
- 1¼ C (250 g) Sugar
- ½ t Cinnamon
- ¼ t Cloves
DIRECTIONS
- 1. Peel, core & roughly chop the apples.
- 2. Combine the apples, cranberries, water & lemon juice in a large saucepan.
- 3. Bring the liquid to a boil, turn down the heat to low and simmer the apples, covered,
stirring occasionally. - 4. Meanwhile, prepare a boiling water bath & heat four pint-sized (473 ml) jars.
- 5. When the apples are tender, about 30 - 45 minutes depending on the varieties you
use, remove from the heat. - 6. Mash the apples with a potato masher.
- 7. For a smoother texture, purée with an immersion blender but leave some chunkiness.
- 8. Add the sugar & spices & return mixture to a simmer, stirring to dissolve the sugar &
distribute the spices. - 9. Ladle the sauce into the clean, warm jars, leaving ¾ inch (2 cm) of space at the top.
- 10. After the jar is filled, run a thin plastic utensil around the inside of the jar to release
any air bubbles. - 11. Wipe the rims with a damp cloth.
- 12. This is known as 'bubbling the jar.'
- 13. Place the lids on the jars & screw on the rings just until you feel resistance.
- 14. Keep the jars in a boiling water bath for 15 minutes.
- 15. Allow to cool in the water for 5 minutes before removing.
- 16. Store in a cool, dark place for up to one year.
NOTES
This recipe can also be a good side dish with your Chanuka latka meals.
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