Cranberry Applesauce Sauce Recipe

A Recipe for
Cranberry Applesauce Sauce

 

In Mexico we have a word for sushi: bait.

José Simons

What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.

Nora Ephron

This Cranberry Applesauce Sauce recipe is one of many in our Fruit Category.

My favorite animal is steak.

Fran Lebowitz

This Recipe for Cranberry Applesauce Sauce is one of thousands in the Recipes-to-go Fruit Cookbook.

Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans.

Fred Allen

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Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.

Jim Rohn

There is no sincerer love than the love of food.

George Bernard Shaw (1856-1950)

This is a recipe for Cranberry Applesauce Sauce from the recipe cookbook of Recipes-to-go (Fruit)

Time flies like an arrow. Fruit flies like a banana.

Groucho Marx (1895-1977)

Cranberry Applesauce Sauce recipe - a tasty recipe for you to add to your collection!

Food Tip To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

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Herb Tip Using Rosemary: The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Eat, drink, and be merry, for tomorrow you may work.

Anonymous

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You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make.

Earl Wilson

Cranberry Applesauce Sauce

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

John Thorne, American food writer