Famous Dagen Cranberry Sauce

I love cranberry sauce!  When I was a kid, we ate the kind of cranberry sauce that came in a can.  If you removed both ends of the can, you could push it all out in one piece.  I thought that was the greatest thing. Ever.

Then I met my husband's family and realized cranberry sauce came in a totally different form.  Part cranberry, part applesauce it's sweet and tart perfection!  It's easy to make and it freezes well, so I make a TON of it so we can eat it all year long.

Cranberries are usually only available in the fall, and can be quite expensive right up til Thanksgiving.  So, I usually buy a few bags, here and there, and store them in the freezer.  Don't wash them or even open the bags.  Throw them in the freezer just like they came from the store.  This recipe works the same for both frozen and fresh berries.

Here's what you'll need:
Cranberries
2 apples per bag of cranberries
2/3 c water per bag of cranberries
1/2 - 3/4 c sugar per bag of cranberries

Cut each apple into eight.  You don't need to peel them or remove their seeds.  These will come out when you put the fruit through the food mill.

Put the apples in a large pot.  The apples need longer to cook, so they go in first.  Top with the cranberries and water.

Cover and bring to a boil over high heat.  Once it boils, reduce heat to simmer and cook, uncovered, until the apples are tender.  This will take 7-10 minutes.

While the fruit is cooking, prepare the food mill.  I place mine over a bowl just slightly larger than the mill itself.  This seems to give me the best control over the machine.

When the fruit is ready, ladle it into the food mill in small batches.  Don't fill it too full.

 As the apples and cranberries are processed, the skin and seeds will stay in the top of the food mill, while the sauce will collect in the bowl underneath.

As the lower bowl becomes full, pour the sauce into a larger bowl, and continue the process until all the fruit is pressed.

Add sugar to the cranberry sauce in the larger bowl, beginning with 1/2 cup per bag of cranberries.  Still in well.  Taste.  You may need to add more sugar depending on how sweet you like it.

 Once chilled, the cranberry sauce is ready to eat.  One bag made with 2 apples is usually enough to serve 4-6 people.  I put a large bowl in the fridge for immediate eating, and divide the rest into roughly 2-cup portions.  It will stay fresh in the freezer for several months in either bowls or zip top bags.

To serve, top with whipped cream.

Enjoy!

Fresh Applesauce

We are in the height of apple season.  I love all things apple, and the smell of apples and cinnamon cooking together is one I can rarely resist.  Applesauce is quick and easy to make, can be eaten hot or cold, and freezes well for future eating.

Here's what you'll need:
5-6 pounds mixed apples, peeled and cored
1/2 - 3/4 c water
1 tsp cinnamon
1/2 -1 c sugar

I use a variety of apples because I like a blended, smoother flavor.  If you like it tart, use granny smith.  If you want it sweeter, use Rome or Macintosh.  The apples don't have to be perfect. They're going to be cooked, so they'll all look like mush anyway.

Start out by paring your apples.  You can do this with a small, sharp paring knife or with a potato peeler. The potato peeler is my preference.  It works much quicker when you have a large amount of apples, and it also removes a set amount of skin, leaving more of the flesh for you to use.

There are also two ways to remove the core.  One is to use a sharp knife and just cut around the seeds, then remove the stem.

The other is to cut the apple into quarters.  Lay each piece on it's side, and with a large knife slice a wedge from the apple, removing the core in one piece.

After the apples are pared and cored, cut each apple into eight pieces.  Place the apples into a large pot.
Add enough water to cover the bottom of the pot. This will help the apples to break down as they cook. Sprinkle with cinnamon and stir to incorporate.  Bring to a boil.  Reduce to simmer.

As the apples cook, they will break down.  Stir every now and then, pushing on the apples with the spoon.

When the apples have softened, and the sauce is the texture you want (we like ours chunky), remove from the heat.  Carefully taste for sweetness.  Add 1/2 - 1 cup of sugar, til it's as sweet as you like.

The applesauce is ready to eat.  My son likes it hot and will often eat it right from the pot.  It's also delicious cold and will keep in the fridge for a week or so.  It can also be frozen.  I usually divide it into 2-cup portions, put into airtight containers or zip top bags and stack it in the freezer.

Enjoy!