Cranberry-Ginger Applesauce

Choose any combination of apples you like. If you use red apples, the peel will heighten the blush that the cranberries give to the sauce.

2-1/2 pounds apples (about 7 medium)
1/2 cup cranberries, fresh or frozen
3 pieces fresh ginger, each 1/3 inch thick x 1-1/2 inches in diameter
Grated zest of 1 lemon

1 Core the apples and cut into wedges, but do not peel.
2 In a medium saucepan, combine the apples, cranberries, ginger, and lemon zest. Cover and cook over medium-low heat, stirring occasionally, until the apples have given up juice and are at a steam-boil, 7 to 10 minutes.
3 Reduce the heat to low and simmer, stirring occasionally, until the apples have totally collapsed and no longer hold their shape, about 10 minutes.
4 Pass the apples through a food mill or coarse sieve to remove the skin. Discard the skin and ginger. Serve at room temperature or chilled. Makes about 3 cups

Makes about 3 cups servings.
Per 1/2 cup: 117 calories, 0.7g total fat (0.1g saturated), 0mg cholesterol, 6g dietary fiber, 30g carbohydrate, 0g protein, 0mg sodium.