Three fall favorites—apples, pears and cranberries—make delicious partners in this pretty sauce. Taste the fruit before you start. You may need more or less sugar if the fruit is either especially tart or sweet.
1/2 cup dried cranberries
2 tablespoons frozen cranberry juice concentrate, thawed, or cranberry juice
2 lb. McIntosh or other soft cooking apples, peeled, coarsely chopped (generous 6 cups)
1 lb. Bartlett pears, peeled, chopped (about 3 cups)
1/2 to 2/3 cup sugar (depending on tartness of apples)
1/4 cup water
3 tablespoons lemon juice
2 teaspoons ground cinnamon
2 teaspoons grated lemon peel
Dash salt
1. Soak cranberries in cranberry juice concentrate in small bowl.
2. Meanwhile, bring all remaining ingredients to a boil in large pot. Reduce heat to medium-low; cover and cook 20 minutes or until apples are soft, stirring occasionally.
3. Increase heat to medium; cook, uncovered, 1 minute or until most of any remaining liquid has evaporated. Stir in cranberries; cook 1 minute. Serve warm or at room temperature, or cool completely. Cover and store in refrigerator.
8 (1/2-cup) servings
PER SERVING: 155 calories, .5 g total fat (0 g saturated fat), .5 g protein, 41 g carbohydrate, 0 mg cholesterol, 40 mg sodium, 3.5 g fiber