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…
Recipe from Gourmet, November 1991 / makes 4 cups Ingredients 1 12-ounce bag of cranberries, picked over 1/2 cup firmly packed dark brown sugar 1/2 cup raisins 2 pears, peeled and chopped 2 teaspoons freshly grated lemon zest 1/4 cup minced peeled fresh gingerroot 1/2 teaspoon dried hot red pepper flakes 1 cup chopped onion…
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