Rick Heinz is originally from Chicago and now joins us in Utah as a postdoctoral scholar at the Huntsman Cancer Institute.
Special thanks to Harmons for donating all prizes for the finalists.
- 3 lbs. (10) McIntosh apples, washed & quartered
- 1 12 ounce bag cranberries, washed
- 1 3-inch cinnamon stick, halved
- 3 3-inch strips lemon zest
- 1 cup packed light brown sugar
- 1 cup water
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
In a small non-aluminum stock pot, combine the apples, cranberries, cinnamon stick, lemon zest, brown sugar and water. Bring the mixture to a boil. Reduce heat to low and gently simmer the mixture, covered, stirring occasionally for 30 minutes or until the apples are tender. Remove the cinnamon sticks and lemon zest. Force the mixture through a food mill or a large sieve into a bowl. Stir in the ground cinnamon and nutmeg. Taste the mixture for sweetness. Add more sugar if necessary. Cool the applesauce, cover and refrigerate.