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.


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