I made up this recipe because I was never a big fan of the traditional cranberry sauce. This is a family favorite. Again very versatile. It is a side on our Thanksgiving table, but you can add it to hot oatmeal in the morning, top yogurt with it. even put it on hot waffles or ice cream.

 
4 medium apples, any variety, cored, seeded, and quartered
3 medium pears, any variety, cored, seeded, and quartered
1 cinnamon stick
1/2 cup water, divided
¼ teaspoon salt
1/2 cup fresh cranberries
1/2 cup pure cane sugar

In a large stockpot, over medium-low heat, place the apples, pears, cinnamon stick, and 1/4 cup water; cover pot. Stir and mash the fruit frequently, replacing cover each time, until apples and pears are tender throughout. While apples and pears are cooking, cook cranberries and remaining 1/4 cup water in a medium saucepan over medium-high heat. Cook until cranberries pop and are tender. Remove cinnamon stick and stir in salt. Add cooked cranberries to the apple mixture and stir together. Let cool. Use an immersion blender or a food processer to purée the fruits. Place in an airtight container and refrigerate.

You can use thawed frozen cranberries when fresh are not in season.
Makes 8 to10 servings

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