Homemade Cranberry, Raisin, and Walnut Apple Sauce

Susan from Food Blogga

Yields 5 cups, cooked

8 McIntosh, Rome Beauty or other sweet apples (about 8 cups), peeled and chopped**
1 cup fresh cranberries
2 teaspoons fresh lemon juice
1/4 teaspoon lemon zest
3 cups water
1/4 cup light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped toasted walnuts

Place all ingredients from apples through nutmeg in a deep pot. Bring to a boil for 10 minutes, or until the apples begin to break down. Lower to a simmer and cook 15-20 minutes, or until the apples are completely soft. Stir well with a spoon until a thick sauce forms.

Leave a few lumps and bumps in it or puree it in a blender for a smooth finish. Just make sure to let it cool first before pouring it the blender! Stir in the raisins and walnuts. Let the sauce cool before serving.

**Like Jeff's mom, Dorothy, of Dorothy's Broccoli Pasta and Italian Almond Biscotti, I leave the skin on one or two apples to impart a warm reddish color to the