November 14, 2018
bowl of cranberry sauce
Recipe

Cranberry-Ginger Applesauce

by Berkeley Wellness  

Choose any combination of apples you like. If you use red apples, the peel will heighten the blush that the cranberries give to the sauce.

Ingredients

  • 2½ pounds apples (about 7 medium)
  • ½ cup cranberries, fresh or frozen
  • 3 pieces fresh ginger, each ⅓ inch thick x 1½ inches in diameter
  • Grated zest of 1 lemon

Directions

1. Core the apples and cut into wedges, but do not peel.

2. In a medium saucepan, combine the apples, cranberries, ginger, and lemon zest. Cover and cook over medium-low heat, stirring occasionally, until the apples have given up juice and are at a steam-boil, 7 to 10 minutes.

3. Reduce the heat to low and simmer, stirring occasionally, until the apples have totally collapsed and no longer hold their shape, about 10 minutes.

4. Pass the apples through a food mill or coarse sieve to remove the skin. Discard the skin and ginger. Serve at room temperature or chilled.

Makes about 3 cups.

Nutrition per ½ cup: 120 calories, 1g total fat (0g saturated), 0mg cholesterol, 6g dietary fiber, 30g carbohydrate, 0g protein, 0mg sodium.

A good source of: fiber, quercetin, vitamin C.