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Applesauce with Dried Cranberries



  • 2 1/4 pounds large McIntosh apples-peeled, quartered and cored
  • 2 tablespoons fresh lemon juice
  • Three 1-by-3-inch strips of lemon zest
  • 1/2 cup sugar
  • 1/2 cup sparkling apple cider
  • 1/2 cup dried cranberries

How to Make It

  1. In a large saucepan, bring the apples, lemon juice and zest, sugar, sparkling cider and cranberries to a boil. Cover and simmer over moderately low heat until the apples soften, 20 minutes; stir to break up the apples slightly. Transfer to a bowl; discard the lemon zest. Serve warm or at room temperature.

  2. Make Ahead: The applesauce can be refrigerated for up to 1 week.