Monday, November 10, 2008

Red hot autumn

Apples and cranberries show up for the short days and cool nights of autumn. Their vivid red skins add instant color to the Portland Farmers' Market and make a lively addition to many meals. While the apple's sweet juice is worlds away from the bitter cranberry's bite, the two share the season's tart, sassy taste. And when combined, they're heavenly.

I use the fruits together in salads, salsas, pancakes and even vegetable roasts. But one of the easiest ways to combine their complementary flavors is in a simple cran-applesauce. I leave the apple skins on and add a touch of maple syrup to create this quick and easy dessert that boasts the season's best tastes.



Chunky cran-applesauce

4 Macintosh apples, chopped
1 cup fresh cranberries
2 cups water
3 Tbsp. Maine maple syrup

Combine ingredients in a sauce pan and bring to a boil. Lower the heat and let it simmer for 30-45 minutes, until most of the water is evaporated. Serve warm or cold.

5 comments:

shellyfish said...

I love apples and cranberries together - a match made in heaven if you ask me!

Jennifer (of Veg*n Cooking) said...

Apples and cranberries DO sound like a wonderful combination. YUMMY. Your Cran-Apple Sauce sounds really, really good. I Wish I could find cranberries around here - hell, I wish our farmer's market wasn't closing down for the season.

Bianca said...

Oh, I bet that would be great at Thanksgiving! Over the Tofurkey and dressin'.

Lisa said...

I'm definitely trying this one--love the fact that you used maple syrup instead of sugar. Recently found some Maine grown cranberries myself, just haven't had the chance to use them. Now I am inspired!

Meg Wolff said...

Looks like a great simple and easy recipe for the holidays. Maybe yummy over cornbread.