Cranberry Apple Sauce


By Dane Feldman

Photo by Dane Feldman.

Apple picking season in the northeast is rapidly approaching and Rosh Hashanah, the Jewish new year, is upon us already. With that, I thought it best to share my mother’s recipe for homemade apple sauce. This is one of my all-time fall favorites and I’ve yet to have apple sauce that rivals this.

What you’ll need:
16 seasonal apples (or 5 lbs)
2 cups fresh cranberries
1 cup water
1 tsp honey
1 tsp cinnamon

Wash and cut each apple into 4 or 5 pieces, leaving the skin on. Discard the cores and put the apple slices into a big soup pot. Wash the cranberries and add them to the pot. Pour the water in and begin cooking.

Bring it to a boil and stir well with a large spoon. Once it boils, turn the heat down, cover the pot, and let the fruit simmer. Stir and cook until the fruit becomes soft. When the fruit is soft and even a bit mushy, let it cool.

Put the cooked fruit through a Foley food mill in batches. Be sure to place the mill over a large bowl. Stir the handle clockwise and the sauce will drip down from the mill and into the bowl.

Sprinkle in the cinnamon and stir in the honey.

If you don’t own a Foley food mill, you’ll need to skin the apples before cooking them and then put the cooked fruit in batches through a food processor to create the sauce.