kimly's
– an eclectic blog

orange cranberry apple sauce

November 24th, 2013 by kimly

Zest and juice 2 oranges into a large bowl – I had also juiced 2 additional oranges I had zested previously for a different recipe – substitute a couple cups of OJ if fresh oranges aren’t available

I used this zester: to get the long strips of orange peal. I think a micro-plane grater would also work the zest would just be in much smaller pieces.

Peal, core and rough chop some apples (I used about 2 dozen small – this is not an exact science: want more end product, use more; need less, use less) dumping them into the orange juice to keep from going brown.

Put fruit mixture into a large stainless steal, heavy bottomed pot over medium heat.

Add 1 cup sugar (I used light brown, white or dark brown would also work)

and stir

I added a bag of fresh cranberries almost immediately – if you want more whole cranberries, wait until the apples have started to cook down before adding the berries.


Bring to a boil, mash apples to the degree you want smooth sauce.

Ladle into prepared jars. Process in a boiling hot water bath for 10 minutes. Cool.

 

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