Cranberry Applesauce

Last year I heard someone on the radio talking about making homemade Cranberry Applesauce.  It sounded awesome to me.  So when I was in Costco before Thanksgiving and saw the huge bag of cranberries and the plastic container full of organic Gala apples, I knew it was time to make the applesauce.  This recipe makes a lot of applesauce, but it is designed to be canned and put away to use all winter.  You need the basic canning supplies to make this recipe.  I used up the apples I had in the crisper in addition to the Galas, like Macintosh, Fuji and Pink Ladies.  Don't use tart apples, because the cranberries are already tart.  I don't like the applesauce to be overly sweet so I don't use a lot of sugar. Feel free to add more to your taste.  Eat this on its own, with pork chops or use and baby food.

Makes 10 half pint jars

Ingredients;

7-8 lbs apples, organic preferred
9 cups of cranberries (this is 3 12 oz bags)
1/2 cup water
1 cup sugar

Additional tools:

Canning pot, jars, jar remover and funnel
Potato Masher
Food mill

Here's how:

Sterilize your jars, rings and canning supplies in the dishwasher.

Heat your canning pot.

Heat the lids to almost a boil.

Place the apples, cranberries and water in a large pot.  I put them in whole but you can cut this all up to make it go faster.

Heat the pot and cook down the mixture, for about an hour.  While the mixture is cooking down, use a potato masher to mash it up and break it down. Mix the pot often to prevent scorching on the bottom.

Once the apples are completely broken down, turn off the heat.

In batches, put the mixture through the food mill.  Discard the solids.

Return the applesauce to the pot, add the sugar and reheat the applesauce.

Ladle the applesauce into the jars, leaving 1/2 inch of head space.

Place the lid and ring on the jar, careful not to tighten the ring too much.

Process the jars for 15 minutes.

Remove the jars and let them cool overnight, upside down.

Check the lids to make sure they sealed.  If they did, store them in  your pantry.  If not, place the jar in your fridge and eat it within 2 weeks.