Apple Cranberry Sauce

1) Peel and core your apples, slice 3 of them into big chunks (3/4″) and 2 of them into itty bitty diced chunks (this will give you a smooth and chunky apple sauce texture).

2) In a large sauce pot, over medium low heat, dissolve the sugar in the apple juice or cider.

3) Add your chopped apples, fresh cranberries, lemon juice and zest to the pot of hot apple juice.

4) Cook for 15-20 minutes, stirring often. The cranberries should all have popped by now, thickening the mixture and tiny apples will turn into applesauce and the big ones will be cooked all the way through.

5) Turn off the heat and add the dried cranberries (it may look foamy at this point, but that will go away when you add the dried cranberries and let it cool completely).

6) Let everything cool before you stash it in the fridge (well covered) to get rest and get happy for up to a week before serving.

Side note: I save the peels and cores from my apples to add to the turkey brine. Who doesn’t want a more flavorful turkey?