Harvest Fruit Puree

Directions

1. 1
   Rinse and sort the cranberries, discarding any that are overly ripe or soft.
2. 2
   Place them in a medium pot. Peel and core the apples and pears, then dice them into ½ inch pieces.
3. 3
   Add them to the pot. Cover the fruit with apple juice and sprinkle with salt and sugar. Bring to a boil over medium high heat. Stir. Reduce heat to a slow simmer.Cover the pot. Keep a close eye on the mixture to make sure it doesn’t boil over or burn; adjust heat as needed. Cook for 20-30 minutes till cranberries have popped and apples and pears are soft enough to easily mash.
4. 4
   Remove the pot lid and carefully pour the mixture into a large bowl. Use a potato masher or immersion blender to mash the sauce to desired consistency. I like an applesauce consistency, with some small chunks left in for a more rustic texture. Taste the puree; add more sugar to taste, if desired. Allow to cool to room temperature.
5. 5
   Place puree in the refrigerator to chill.
6. 6
   Serve as an accompaniment to savory and salty dishes like potato latkes and roast meat. I like the mixture cold; it can be served at room temperature if you prefer.