Yield: about 2 quarts
Here in Washington state, fall's first crop of apples is always a reason to celebrate. This simple combination was inspired by a German chef I worked with in my restaurant days.
With a vegetable peeler, remove a swirl of skin from each apple, leaving about half of the skin intact. Cut the flesh away from the core of each; chop flesh into bite-sized chunks.
Place apple chunks, cider and cranberries in a pot over medium-high heat. Bring to a simmer. Cover the pot and reduce the heat to medium-low. Cook, stirring occasionally, for about 30 minutes or until apples are extremely soft and saucy.
At this point you may keep it chunky "as is," stir it down with a potato masher, or puree it in a food processor or food mill, depending on your style. The applesauce should taste great by itself, but feel free to sweeten with honey or maple syrup if you desire.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on September 13, 2008