Hi everyone! I’m Sarah and I blog at The Pajama Chef. I am so excited to be guest posting today at Thriving Home. When Rachel contacted me to ask if I would share my Crock Pot Cran-Apple Sauce here, I was thrilled! And surprised–because I had kind of forgotten about the recipe, since I first shared it about a year ago. That may not seem like the ideal way to start out a post, insinuating that this recipe is forgettable… but let me tell you, this applesauce is anything but forgettable, once you’ve taken a bite.
I made up the recipe around Christmastime last year when I had leftover cranberries to use up. I know you can freeze them, but my freezer is always bursting at the seams with everything from my homemade chicken broth [that I really should blog about] to giant Sam’s Club size bags of frozen fruit to individual servings of leftovers for my husband to take for lunch. So I decided to throw some cranberries into a batch of my regular crock pot applesauce to see what happened… and it is AWESOME!
The result is a cross between chunky applesauce and cranberry sauce. It’s tart and sweet, looks fancy, but is so simple to make. This Cran-Apple Sauce is a great addition to your Christmas breakfast or dinner table, and is a great reason to throw a few bags of cranberries in your freezer after Christmas to tide you over throughout the winter months. In fact, I think I’m going to put cranberries on my grocery list for this weekend so I can whip up a batch to enjoy now. I hope you like it as much as we do! Thanks again to Rachel and Polly for inviting me here, and I’d love to see you over at The Pajama Chef.
Crock Pot Cran-Apple Sauce
- 12 ounces cranberries [fresh or frozen], rinsed
- 12 cups apples, roughly peeled and chopped [I used Gala and McIntosh]
- 3/4 cup water
- 3/4 cup packed light brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
Place all ingredients in crock pot and stir well to combine. Cover and cook on high for 3-4 hours or on low for 6-8 hours. Don’t yield to the temptation to open the lid at all… it adds to the cooking time by releasing the heat. At the end of cooking, use a potato masher to crush apples and cranberries to desired texture, stir thoroughly and enjoy!
Time: 8 hours and 15 minutes [15 minutes active].
Yield: about 12 cups.
Note: Feel free to add extra brown sugar at the end if it isn’t sweet enough for you.
Sarah began blogging at The Pajama Chef in order to chronicle her adventures in and love of cooking and baking. Sarah is currently a graduate student at Indiana University working towards a Master of Library Science and a Master of Arts in African Studies. Sarah’s efforts in the kitchen would not be possible without the assistance of her husband, Ben, and his stellar dish-washing and sous-chef skills. Sarah and Ben were married in May 2009 and enjoy running, reading, involvement in a local church, and spoiling their kitties, Sheba and Misty. You can also find Sarah on Pinterest.