Cranberry apple cook-down.

I saw Tyler Florence on Food 911 (on Food Network) make this lovely Apple-Cranberry Kissel with Sweet Sour Cream, which looked so good that I modified it to make the following. If you like warm, cooked rhubarb, then you'll love the following: 5-6 cheap little apples (I used golden delicious; tarter choice would be granny smith) 2 c of a nice tart cranberry juice cocktail 1/3 c white sugar (if you haven't tried organic, give it a go: so worth it) 1/3 c dark brown or turbinado sugar 2 t ground cinnamon 3 T corn starch with 1/2c cold water 1 pinkie-tip-sized piece of fresh ginger, microplaned Cut the apples into quarter-sized pieces, leaving skin on for nutritional content. Add to large pot on medium-high heat, and mix in cranberry juice, sugars, cinnamon, and ginger. Cook down for circa 20 minutes till it starts to look like a thin, chunky applesauce. Your apartment will smell like Christmas at this point. Add slurry, a little at a time, allowing the mixture to cook clear and thicken. Add more slurry till you get a nice thin cobblery sort of filling. Chill at will. Feeds you and five hungry roommates.