Chunky Spiced Applesauce

Cranberries lend this applesauce an appealing rosiness. For best flavor, use a variety of apples, such as Golden Delicious, Braeburn, Cortland, and Rome. Prepare it up to one day ahead. Serve with Grilled Pork Tenderloin.

Yield: 7 cups (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 0.0%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.3g
  • Carbohydrate: 32.5g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 2mg
  • Calcium: 14mg

Ingredients

  • 10 cup cubed peeled apple (about 3 pounds)
  • 1/2 lemon
  • 2 cups fresh cranberries
  • 1 cup sugar
  • 1/2 cup maple syrup
  • 1/3 cup water
  • 1/2 teaspoon ground cinnamon
  • Pinch fresh grated nutmeg

Preparation

  1. Place apple in a large bowl; cover with cold water. Squeeze juice from lemon half into bowl; place lemon half in bowl. Set aside.
  2. Combine cranberries and remaining ingredients in a Dutch oven; bring to a boil, stirring occasionally. Cook 3 minutes or until cranberries pop.
  3. Drain apple; discard lemon. Add apple to pan. Cover, reduce heat, and simmer 25 minutes or until apple is soft. Uncover, bring to a boil, and cook 15 minutes. Mash apple mixture with a potato masher. Pour into serving dish; cover and chill at least 2 hours.
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