Recipe: Homemade Rome Applesauce with Cranberry Chutney

ROME APPLESAUCE WITH CRANBERRY CHUTNEY

"Rome apples, named for Rome, New York, not Rome, Italy, make excellent chunky applesauce because they don't disintegrate when cooked." - Jay Weinstein

1 cinnamon stick, about 2-inches long
8 Rome apples, peeled and cut into 1-inch pieces
1/4 cup water
1/4 cup sugar
Cranberry Chutney (optional, recipe follows)

Warm the cinnamon stick, dry, in a heavy bottomed pot large enough to hold all the apples.

Reduce flame to low, and add the apples, water, and sugar. Cover tightly. Simmer gently for 40 minutes, then uncover and simmer 10 minutes more.

Either mash gently with a fork, or leave very chunky. Cool and serve with a dollop of Cranberry Chutney, if desired.

CRANBERRY CHUTNEY
"My Grandmother, who made this sauce every time she made applesauce, felt applesauce was incomplete without cranberry sauce in it. I concur." - J. W.

2 cups fresh or frozen cranberries
1/4 cup very finely diced red onion
1 cup sugar
6 whole cloves
1/4 cup water

Combine all ingredients for the chutney in a small heavy bottomed saucepot. Simmer 10 to 15 minutes, until all cranberries are broken and have a saucy consistency.

Makes 8 servings
Source: A Cup of Comfort Cookbook by Jay Weinstein and Colleen Sell