Ingredients

2-1/2 pounds apples (about 7 medium-size)

1/2 cup cranberries, fresh or frozen (no need to thaw)

1 slice fresh ginger, 1-inch thick x 1-1/2-inches diameter

Grated zest of 1 lemon

1/2 cup sugar

2 tablespoons Calvados or applejack (optional)

Preparation

  1. Core apples and cut into wedges, but do not peel them.

  2. In a medium saucepan, combine apples, cranberries, ginger, and lemon zest. Cover, turn heat to medium-low, and cook, stirring occasionally, seven to 10 minutes, or until apples have given up juice and are at a steam-boil. Reduce to low and simmer 10 minutes.

  3. Discard ginger slice. Transfer apples to food processor. Add sugar and process to a puree. Stir in Calvados.

  4. Transfer mixture to canister of an ice cream maker and freeze according to manufacturer’s directions. Store in freezer until ready to serve.