Spiced Cranberry Applesauce

This happened because one of my last CSA distributions included four pounds of Golden Delicious apples, which are pretty much my least favorite kind of apples, so they’ve been lurking in my fridge, bland and mealy, for more than a month. And because it’s fresh cranberry season and I still had a couple of bags in the freezer from last year to use up. I used whole spices for this batch, but they were kind of a pain to fish out (cranberry skin, cranberry skin, whole clove? no, cranberry skin), so I’ve written the recipe below for ground spices. I was very happy with how it turned out, tart and sweet and gently spiced. I just had some for breakfast this morning, layered with plain yogurt, and am looking forward to trying it out in this recipe. There’s more liquid in here than I’d usually use when making applesauce, but I wasn’t sure the apples would generate enough juice to cook the cranberries and the texture was pretty much ideal in the end.Spiced Cranberry Applesauce

4 lbs. apples, peeled, cored and chopped into 1″chunks
1 bag cranberries, fresh or frozen, rinsed and picked over
3 c. cider, apple juice, or water
1/2 c. brown sugar, packed
1 t. cinnamon
1 t. cardamom
1 t. allspice
1/2 t. ground cloves

Combine all ingredients in a stockpot and cook over medium heat until cranberries have popped and apples can be easily mashed with a fork. Use a potato masher or immersion blender to puree.

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