Autumn is in full swing, with crisper mornings, darker evenings, and the near-daily HELL I face while trying to match the perfect pair of skinny pants with coordinating ankle boots. (The WORST, amirite?) One of my favorite parts of fall? All of my local farmers’ markets are laden with apples! I feel that I am a traditionalist, with my favorite kind of apple being a Macintosh. However, I enjoy walking past barrels and crates overloaded with Mutsus, Jonagolds, Honey Crisps, and Paula Reds. I get damn near overwhelmed at my options, on occasion, and just grab four or five of the best looking ones of any type.
New York City farmers’ markets are full of virtually anything you can think of from the agricultural world. Besides apples, I see veggies, eggs, and meats of all sorts. (One day, I’ll buy that organic duck breast from western Pennsylvania, too!) This past Sunday, however, I had to do a double take after I walked past barrel of something that I can not recall ever seeing at a farmers’ market: cranberries! Beautiful, fresh, Massachusetts-bred cranberries! The heart of this native New Englander fluttered. I had a bag full of apples in my left hand, with full intentions of making some plain ol’ applesauce. Cranberry applesauce is a recipe I enjoy making around Thanksgiving. Still, why not now?! I excitedly shuffled over and ran my hands through these ruby-esque pearls of tart fruit. I looked at the prices…and, at $6 per pound, I quickly carted myself up to my local Fine Fine and bought a pound of Ocean Spray cranberries for $2.29.
I strongly support small businesses and the agriculture industry. I just need to cook on the cheap sometimes, just like any other Millennial in NYC with an steep rent and massive student loan payments. Haaa. Next time. Next time…
Cranberry Apple Sauce is such a wonderful autumnal recipe. It makes a great side dish when eating pork, turkey, or chicken. It makes a great snack to keep in the fridge. Pro Tip: I love to eat it warm with a big scoop of vanilla ice cream. Try it. Thank me later.
Cranberry Apple Sauce
– 3 pounds cooking apples, peeled, cored, and cut into 1/2″ chunks
– 1 cup fresh cranberries
– 3 tablespoons sugar
– 1 cup water
– 1 cinnamon stick
– Juice of 1/2 lemon or two teaspoons orange juice
Before We Get Started…
– In lieu of a cinnamon stick, 1/2 to 1 teaspoon of dried cinnamon can be substituted, depending on how much of a prevalent cinnamon flavor you prefer.
– Frozen cranberries can be used in lieu of fresh ones, but I can not emphasize enough: do not use canned cranberry sauce as a substitute!
1.) Place all ingredients into a large sauce pan; bring to a boil.
2.) Reduce to a simmer and cook until apples are tender and cranberries have burst, approximately 30 – 40 minutes. Use a fork to mash any larger chunks of fruit still remaining.
3.) Remove from heat; discard cinnamon stick.
4.) Serve immediately or cool to room temperature and store in refrigerator; this will stay fresh for about a week.