Cranberry Applesauce

[picture hopefully to follow]

I have been making (and my mother and sisters have been making) this recipe for years and years. The recipe originally came from Gil Marks, who had pioneered with a kosher cooking magazine (Kosher Gourmet, 1986-1991?). This applesauce recipe was from one of the magazine’s articles.

We went apple picking with friends, and this recipe made excellent use of the diverse varieties we brought home. This is perfect for Yom Tov–great served alongside potato kugel, brisket, turkey, kasha . . . a very versatile accompaniment.

Cranberry Applesauce
Adapted from a recipe from Gil Marks and Kosher Gourmet Magazine
6 tart apples (any kind will do, but you might need to adjust the sugar and lemon), peeled, cored, chopped
1 cup cranberries
1 cup water
2/3 cup sugar
2 Tbl. lemon juice (optional, depending on how the applesauce tastes)

Put everything in a large saucepan and simmer until soft. Mash it, leaving it chunky or making it as smooth as you like. This recipe yields about a quart of applesauce.

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3 Responses to “Cranberry Applesauce”

  1. Rivki Locker Says:

    I make loads of applesauce but have never tried it with cranberries. Putting this on my list to try soon!

  2. Rosh Hashana Menu (Last Year’s) « Pragmatic Attic Says:

    […] Roast Ina’s butternut squash and tzimmes cranberry applesauce potato kugel Armenian pilaf spinach red pepper […]

  3. Vegetable Miso Soup for Gil | Pragmatic Attic Says:

    […] you can see from the above photo, I still have back issues of the magazine. I regularly make the cranberry applesauce from the Cheshavan-Kislev 5748 issue. I highly recommend this recipe for Thanksgiving or […]

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