| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Wisconsin | 1 | Servings | ||
INGREDIENTS
| 1 | c | Fresh cranberries |
| 6 | lg | Apples; peeled, cored and cut up, (I used a mixture of macs and delicious) |
| 1/2 | c | Sugar; I used a little less and used half Sucanat and half turbinado sugar |
| 1/3 | c | Apple juice |
| 1/4 | ts | Ground cinnamon or mace; (recipe called for mace) *note |
INSTRUCTIONS
I got this recipe from a flyer handed out with the fresh cranberries I bought in Eagle River, Wisconsin several weeks ago at the annual Cranberry Festival. I've made this several times already. Delish. Yield: 4 cups Source: Country Woman Magazine Combine all ingredients in a large saucepan. Bring to a boil, reduce heat, cover and simmer for 15-25 minutes, until the apples are soft. Can be pureed in a food processor, if you prefer. (I left chunky.) Cover and refrigerate. This was delicious hot just after it was made. note - I also added a cinnamon stick while it was cooking. Sugar could be reduced to 1/4 cup, if desired, depending on apples used. The cranberries are very tart, so some sweetener is needed. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Oct 20, 1998, converted by MM_Buster v2.0l.
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