This recipe was inspired by Cranberry Applesauce at Simply Recipes (a wonderful website).
For more information about what apple(s) to use, the U.S. Apple Association offers a lovely Apple Usage Chart. I think the most important element is that the apples are fresh, as a recent artile in Saveur was kind enough to point out.
2 1/2 pounds apples (approximately 6 medium apples), peeled and cored
1 cup fresh or frozen whole cranberries
1/4 cup apple cider or apple juice
2 tablespoons frozen orange juice concentrate
1 tablespoon honey (optional)
1/4 teaspoon ground cinnamon
Cut apples into quarters. Place all the ingredients in a medium pot, cover and bring to a boil. Reduce heat and simmer with cover on until the apples are soft and easily broken apart, about 15 – 20 minutes.
Puree until smooth either with a hand blender or tranfer to a standing blender. Serve warm or cool.
Note: If your child is texture-sensitive, put puree through a mesh strainer in order to remove the cranberry skins. For us, the skins were not noticeable until the sauce was cold.
Yield: 2 1/2 cups
Prep time: 15 minutes
Cook time: 15 minutes