A GREAT LATKE TOPPING

FROM MY JEWISH LEARNING

For Cranberry Applesauce

3 pounds apples (any apples you would use for baking, I used golden delicious), peeled and diced

2 cups fresh or frozen cranberries

2 Tbsps granulated sugar (up to 4 if you want it sweeter)

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground all spice

Zest and juice from 1 orange

2/3 cup water (1/2 cup if using frozen cranberries)

1 Tbsp brandy (if desired)

To make Cranberry Applesauce, in a large saucepan, combine apples, cranberries, sugar, spices, orange juice and zest, water, and brandy if desired.

Bring to a boil and then lower to a simmer. Cover, and cook for 15 minutes until apples are tender and some of the cranberries have burst. Stir every so often, adding water if it gets too thick.

Remove from heat and let cool. Blend with an immersion blender or smash with a fork.