Friday, October 16, 2009
Cranberry Apple Sauce w/ Japanese Pickled Ginger
Fall is here and so are the first apples and cranberries. Last week I bought some heirloom apples. They had a lovely taste and snow white interior but the texture reminded me of Delicious apples in March. So I ignored them and ate with glee and delight the Honey Crisps. Slowly the heirlooms made their way to the front of the fridge reminding me that something had to be done with them. A cruise of the fresh produce aisle solved my apple dilemma. Grabbing a bag of fresh cranberries I was ready to cook!
This is a loose recipe based on what you want to get rid of and how much is on hand.
2 Apples quartered, peeled, seeded
1 bag Fresh Cranberries rinsed, and picked through
1t Japanese Pickled Ginger, julienne into thin strips (ginger preserves can be
1pinch Kosher salt
1 Squeeze fresh Lemon Juice
Put all of the ingredients minus the sugar in a thick bottomed pot. Cook at medium heat until the apples are mushy and the cranberries have popped. While still hot add the sugar to taste. Stir vigorously to combine ingredients. Let cool and serve.