Sharon Lebewohl, author of "The 2nd Ave Deli Cookbook" shares her family's applesauce recipe. Serve with potato latkes and sour cream.
- Yield: Makes about 2 1/2 cups
- 6 medium Cortland apples, peeled, quartered, and cored
- 1/4 cup cranberries
- 1/4 cup dark-brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/4 cup water
In a medium saucepan combine, apples, cranberries, dark-brown sugar, granulated sugar, cinnamon, nutmeg, and 1/4 cup water. Cover, and place over medium heat. Cook, stirring occasionally, until apples are soft and beginning to burst, about 15 minutes.
Pass through the medium disc of a food mill into a medium bowl. Use immediately, or cool before serving.