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Cranberry Apple Sauce

A wonderful change from the usual cranberry sauce. Fresh, flavorful farm-market apples are key. Sweet-tart varieties such as Mutsu or Gala are best -- Golden Delicious would work well, also.

Make-ahead tips: Up to 4 days ahead, make sauce and refrigerate. Let it warm up before serving so it's not icy-cold.

Transporting tip: Make sure lid is on tight.

2 large sweet-tart medium apples (1 1/4 to 1 1/2 pounds), cut into 1/4-inch pieces
1 bag (12 ounces) cranberries, picked over and rinsed
1 1/2 cups water
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 cup granulated sugar

In heavy, medium nonaluminum saucepan, stir together apples, cranberries, water, cinnamon and ginger. Bring to boil over high heat. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.

Stir in sugar and simmer 4 to 5 minutes longer, until cranberries have popped and apples are tender. Cool and refrigerate until ready to serve. Makes about 4 1/2 cups.

Miriam Rubin

Monday, November 20, 2000

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