2 lb apples; use 1 lb of granny smith
2 cup cranberries
3/4 cup brown sugar; or to taste
1/2 teaspoon ground clove; or to taste
Core and coarsely chop the apples, but do not peel them. Put them into a large sacuepan with the cranberries, cider and ginger root. Cover and bring the liquid to a boil, then stew over low heat, stirring occasionally, until the cranberries have burst and the apples are tender. The apples should be tender in about 15 to 20 minutes, depending on variety and ripeness. Press the fruit pulp thorugh a coarse sieve with the back of a spoon, straining out the skins and seeds and ginger slices. Stir in the sugar and the clove, holding back at first to avoid over seasoning.
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