PINK APPLE SAUCE

• 3 to 4 pounds of peeled, cored, roughly chopped Granny Smith apples (or other good cooking apple such as Golden Delicious, Fuji, Jonathan)

• 1 ½ - 2 cups fresh or frozen cranberries

• 1 tablespoons lemon juice

• ¼- ½ cup honey, sugar or maple syrup

PREPARATION

1. Place all of the ingredients in a large pot. Bring to a boil, lower heat to a simmer and cover. Cook 20-30 minutes, or until the apples can easily be mashed.

2. Remove from heat. Mash the apples with a potato masher to desired consistency, or place in food processor and process until smooth.

3. Optional: strain sauce to get rid of the cranberry seeds and skins.

4. Serve warm or store in fridge in an airtight container for up to one week.