| 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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