Crapplesauce

Here is Thanksgivukkah Recap Part One. Snap this one up while cranberries are still in season. The name's funky, but I think it has an irresistible ring. I can't stop saying crapplesauce, no matter what words it sounds like. The spicy aroma and rich, tangy taste will get your fingers snapping and your mouth watering.

No one was more surprised than I to find fresh cranberries at our local supermarket! I put them on the shopping list as a pipe dream, but snapped up two boxes as soon as I found them last week. Then picked up two more this week so I can stock up on the sauce and freeze it.

Crapplesauce tastes great on just about anything, from turkey to sweet-potato latkes to pumpkin waffles - and of course, it's exceptional on its own, too. Our friend Jem took one bite and declared, "This tastes like a pie filling." With her in mind, I made another batch of crapplesauce and bought some puff pastry. We got some ramekins from our wedding registry over the summer, and this could be a perfect chance to break them in.

The original recipe calls for Manischewitz; it's for a Jewish holiday, after all. With no super-sweet kosher wine in sight, I opted for apple juice to pump up the apple factor, and supplemented for Manischewitz's cloying ani-lo-yoda'at/yodea (that's Hebrew for je-ne-sais-quoi) with extra sugar and some maple syrup. Truly a killer tasty recipe.

Crapplesauce

serves 12-16
recipe adapted from Christine Byrne

prep time: 10 minutes
cook time: 40 minutes (plus cooling)

ingredients:

400 grams (4 cups) fresh cranberries
1 cup apple juice
1/2 cup sugar
1 tsp cinnamon
1 tsp ground nutmeg
4-6 large tart apples (I used Topaz)
4 tablespoons of maple syrup, and/or more sugar (to taste)

directions:

In a medium pot, put the cranberries, apple juice, sugar and spices on over medium heat.

Bring to a boil, then reduce the heat to a simmer. Simmer uncovered for 20 minutes, stirring occasionally. The cranberries will pop as their skins burst!

Meanwhile, peel and core the apples. Cut into 1/2-inch (1cm) cubes. Don't do this too early or the apples will turn brown and mushy.

After the cranberries have had their 20 minutes to simmer, add the apples, cover, and simmer for another 20 minutes, stirring occasionally. If the mix starts to dry out, add more water or apple juice.

Stir well at the end to break up the apple pieces. Taste for sweetness; add maple syrup or more sugar to taste. Serve cool or at room temperature.