The recipe below is inspired by the applesauce in Deborah Madison’s Vegetarian Cooking for Everyone - it’s one of my favorite everyday cookbooks.
I cut off the bruises and chopped up the apples into half inch pieces (roughly) with the skins on, threw them in a sauce pot with a bit of sugar (about 2 tablespoons) and a splash of water (about an 1/8 of a cup). I then added a stick of cinnamon, a few grinds of fresh nutmeg and a shake of ground cinnamon and turned on the stove. As the apples started to simmer and permeate my kitchen with cinnamon-y goodness, I decided to slice a lemon into thin wedges, and added that as well. Then I remembered the half bag of frozen berries in my freezer. I threw these in at the last minute, and they brightened up the dish into the most beautiful ruby-red color.
I tried this again yesterday, and added half a bag of cranberries to the apples. Just as delicious and just as beautiful. Btai Avon!