CHARLESTON MAGAZINE'S NEW ONLINE DINING GUIDE
The City Magazine Since 1975

Cherry Applesauce

WRITER: 
Marion Sullivan
PHOTOGRAPHER: 
Peter Frank Edwards
SERVES: 
4
Rate This Recipe: 
0
INGREDIENTS: 
  • 4 Golden Delicious apples, peeled, cored, and cut into half-inch chunks
  • 1 cup fresh or frozen cherries, pitted
  • 3/4 cup apple juice
  • 1 Tbs. sugar
DIRECTIONS: 

Combine all ingredients in a large, heavy-bottomed saucepan. Bring to a boil, stirring

Sauces 
RELATED FEATURE: 
Healthy at Home
Chef Marc Collins and wife Jennifer get an early start on cooking smart with their kids

BROWSE RECIPES

Apricot Choclava Bars
0
Syllabub
0
Sour Cream Pound Cake with Boiled Custard
0
Avgolemono (Greek Egg & Lemon Soup)
0
Mom’s Tomato Bisque
0
Grilled Chicken with Swiss Chard
0
St. Johns Island Café Pecan Pie with Bourbon Whipped Cream
0
Jim’s Harvest Salad
0
Shrimp Ravioli with Roma Tomato Sauce
0
Spider Soup
0
Bedeviled Eggs
0
Shirley Temple of Doom
0
Spicy Blood Orange Margarita
0
Charred Peppers
0
Roasted Carrot Salad
0
Bison Strip Steaks with Herby Green Sauce
0
Cane Syrup Ice Cream
0
Avocado & Pine Nut Salad
0
Rockville Boiled Shrimp
0
Anne Marie’s Black Rice Salad
0
Anne’s Famous Vidalia Onion Pie
0
Slow-Cooked Dry Ribs
0
Banana Pudding Trifle
0
Lemon Trifle
0
Copyright © Dez Inc. dba GulfStream Communications