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
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 FoleyFood 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.
