Holiday Planning & Ideas Passover Passover Recipes Sharon's Applesauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: Makes about 2 1/2 cups Sharon Lebewohl, author of "The 2nd Ave Deli Cookbook" shares her family's applesauce recipe. Serve with potato latkes and sour cream. Ingredients 6 medium Cortland apples, peeled, quartered, and cored ¼ cup cranberries ¼ cup dark-brown sugar ¼ cup granulated sugar 1 teaspoon ground cinnamon ⅛ teaspoon freshly grated nutmeg ¼ cup water Directions 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. Rate it Print