Cranberry Applesauce

I make this cran-applesauce each year for Thanksgiving and we all enjoy it. Put the ingredients in your slow cooker and it takes care of itself while you cook the rest of the meal. My family prefers this to the traditional cranberry sauce, and I make it a number of times each fall because it disappears so quickly.

This is a really simple recipe, it only has 3 ingredients. It can be made on the stovetop if you prefer, and that takes less time. But you have to watch it more closely and stir it  often.

This will be the first year that we will not have guests for Thanksgiving, it will just be the six of us. So I am still working on the menu and trying to decide what we will have.

I grew up with my grandmother's fabulous giblet sage turkey stuffing. The stuffing was always my favorite part of Thanksgiving, and it's the only thing I miss since becoming vegetarian.  But I have not found or come up with a vegetarian sage stuffing recipe that satisfies me and I have tried many through the years. All of the store bought stuffing bread that I've ever seen contains transfats, so making stuffing means making my own bread cubes. It's a lot of work to do this over and over again when I am never happy with the end product. So I may just skip it this year. Unless one of you has a tried and true recipe that you are willing to share. In which case I just may have to kiss you!

In the meantime, here's my recipe for cranapple sauce. Hope you enjoy it as much as we do.

Cranberry Applesauce

10 apples of mixed varieties ( try to use at least 3 kinds)

12 oz. bag of fresh cranberries

3/4 -1 c. agave (depending on how sweet you like it and how many tart apples you use)

Peel and chop apples. Place apples, cranberries and agave in slow cooker, cook 3-4 hrs. on high or 6-8 hrs. on low. Give it a quick mash with a potato masher to make sure all cranberries have broken open. We like ours chunky, but if you prefer it smooth then use a stick blender or run it through the food processor.