Apple Cranberry Pie Filling for Canning or Freezing
4 C. sugar
1/2 C. quick cooking tapioca
2 TB. cinnamon
1 tsp. pumpkin pie spice
1 tsp. ground cloves
2 tsp. vanilla extract
1/2 C. lemon juice
1/2 tsp. Kosher salt
1 C. dried cranberries
approx 10 lbs of apples (peeled, cored and roughly chopped/sliced)
– In a medium bowl, combine 1 cup of the sugar, tapioca, lemon juice, vanilla, kosher salt, cinnamon, pumpkin pie spice and cloves. Set aside.
– Prepare your apples. Any tart type will do. I use some from an old tree in my yard….don’t know what variety they are but they’re pretty tart.
-Put into large kettle with just enough water to keep the apples from burning – approximately 1 to 1.5 cups.
Add the rest of the sugar and bring to a steady simmer over medium heat. Cook for approx 10 minutes.
– Mix in the cranberries and the lemon juice / tapioca mixture and bring back up to a gentle simmer. Cook for approx 20-30 minutes or until the apples have softened a bit and the cranberries are plump.
Cool on stove if you wish to freeze. Ladle into freezer bags or plastic containers and mark with date.
If canning, pour into clean hot jars and use spoon to dislodge air bubbles. Adjust lids and process in water bath for 20 minutes.