The right weather for cranberry-applesauce.

Last weekend, in contrast to this past one, was chilly and rainy. I'd picked up some apples (Granny Smith, gala and some other variety whose name I can't recall) and decided it was time to make applesauce for a dinner I planned the next day. I turned on a movie and started peeling.

I left them in the fridge overnight in a little orange juice and went out in the morning to pick up a few groceries. And they had winesaps! For my money, the very best applesauce apples. Naturally, I had to peel and chop a few of those as well.

I put the apple chunks in a crock pot without liquid and just leave them to reduce themselves to sauce. Hours later, I add a can of whole-berry cranberry sauce, a couple of tablespoons of marmalade  and a little ginger, cinnamon and nutmeg. The apples were still cooking early afternoon when I got a text saying it was a good day for being indoors. It was indeed dreary out, so I texted back, "Come on over."

Salmon in roasted pepper marinade, green beans, red peppers, carrots and sweet onions slow roasted with herbs and balsamic vinegar, my famous twice-baked potato bombs and the applesauce. Cooler weather just seems to call for heartier food.

It keeps for a while in the fridge, so I've been using the sauce to make snacks like this - toasted on sunflower seed bread with slices of brie and walnuts. You can't beat that combo, I promise.