Fresh cranberries are only available for a short time each year, and each Fall I look forward their arrival on the produce aisle. I was pleased to see them this week. I then looked through my hundred-year-old cookbooks and found a simple but very tasty recipe for Cranberry Applesauce. The recipe turned out well. The Cranberry Applesauce wasn’t as tart as Cranberry Sauce, but it wasn’t as sweet as Applesauce. In other words, it was just right.
Here’s the original recipe:
Even though the old recipe spelled “applesauce” as two words, I think that it is usually spelled as one word today, so that’s the way I spelled it. Apparently, it was at least sometimes spelled as two words a hundred years ago.
‘Here’s the recipe updated for modern cooks:
Cranberry Applesauce
1 1/2 cups apples, sliced (peel and core before slicing) (use Gala, Honeycrisp, or other apple that makes a good sauce)
1 1/2 cups cranberries
1 cup water
1 cup sugar
Put all ingredients in a large saucepan, then using medium heat bring to a boil. Reduce heat and continue cooking until the apples are soft are tender and the cranberries have burst. Periodically stir. Remove from heat. May be served hot or cold.
A Hundred Years Ago 
Love a cranberry applesauce, and this looks delicious.
It’s tasty.
I never heard of that combination. It sounds really good.
It’s a nice combination. The cranberries give the mixture just the right amount of tartness.
Sounds good and tangy!
It’s yummy.
Yum!!
Cranberries add a nice flavor to applesauce.
I always buy lots of extra cranberries when they are on sale around this time and freeze them to use over the year. Right now I have cranberries and apples and I think I will try this recipe.
I think that you’ll like this recipe. I’ve never frozen cranberries, but it sounds like a really good idea. I should do that this year.
I bet that is delicious.
It is a very nice recipe.