Recipe: Cranberry Applesauce

Serves 4-6


4 apples (about 2 pounds)
1 cup fresh cranberries
1/2 cup white sugar
1/4 cup apple juice or water
a 3-inch strip of lemon zest
2 tsp. cinnamon
2 Tbsp. unsalted butter (optional)


Wash, core, peel, and cut the apples as for mashed potatoes. Wash and pick over cranberries. With a vegetable peeler, peel a large strip of the yellow skin (“zest”) from a washed, preferably organic, lemon. In a large, heavy bottomed saucepan cook everything except cinnamon and butter over medium heat, stirring occasionally, until the apples are very soft, 15-20 minutes. Fish out the zest. Mash with a fork or masher. Stir in the cinnamon and butter. Serve the applesauce warm or chilled.