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From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966    1-800-789-7260    978-546-7260
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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.