Applesauce is a delight to cook, especially in autumn! And depending on the variety you use, with or without the peel, the result is as much a feast for the eyes as for the taste buds! Cooking students tested compotes made from Spartan, Empire, McIntosh, Cortland, Empire and Ambrosia varieties. The image below shows the pale versions without peel and the rosier ones with peel. Finally, darker compotes are made with cranberries. In addition to its antioxidant properties, cranberry adds acidity, color and texture to the compote.
So many varieties, so many colors, textures and tastes to enjoy the best compote of the season!
Note: The ratio of apples to fresh cranberries is 1 in 10.