Cranberry Applesauce

There are two seasons: fresh-fruit season, and non-fresh-fruit season. If, like me, you're getting awfully tired of non-fresh-fruit season already, and wondering how you can tolerate another berry-less breakfast, may I suggest a little dish of Cranberry Applesauce along with your Kashi GoLean? It is tart and bright-tasting, and also extremely beautiful: bright, dark red and chunky. Last year, I discovered the cranberry/rosemary combination at a friend's house, and I just can't get enough -- laugh, if you want, but do try it.

I can't get light good enough to take a photo, but will try in the next couple days before it's gone. (However, it's halfway gone and I only made it yesterday...)

Cranberry Applesauce

4 medium apples, skin-on, diced
1 12-oz bag frozen cranberries
1/2 cup sugar
3 tbsp honey
1 large pinch rosemary
3/4 tsp ginger
1/2 cup red wine
about 3 cups water

Combine all ingredients in a saucepan over high heat. Bring to a boil (which may take a while, as the cranberries are frozen), stirring occasionally. Turn the heat down low and simmer, covered, making sure to stir occasionally, until the ingredients have turned to a chunky mush, about 30 minutes. Taste; if too tart for you, add more sugar. If after 30 minutes it is too thin, uncover the pot and continue to simmer and stir for another ten to fifteen minutes. It should be well combined and solidly bright red, but still somewhat chunky.

Suggestions: eat for breakfast; serve in wine glasses for dessert.