From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966 1-800-789-7260 978-546-7260 On the Web at: www.tuckinn.com
STEWED APPLE-CRANBERRY SAUCE
4 to 6 apples (depending on size)
½ cup sugar (about)
½ cup cranberries
½ tsp cinnamon 1/8 tsp nutmeg
about 3/4 cup of water
Foley Food Mill
Rinse and quarter apples (you don’t need to peel or core them). Combine apples, cranberries, and water in covered 2 quartsaucepan. Simmer on low heat (stirring occasionally) untilapples soften. Once
cooked,put mixture through the Foley Food Mill held over a serving bowl. Add sugar (sweeten to taste) cinnamon and nutmeg. Mix and serve hot or cold. Note: Tastes particularly good over warm gingerbread.
