Okay, so you know regular applesauce? That sweet, boring, baby-food-adjacent thing? Well, throw that mental image out the window because Cranberry Applesauce is about to change your entire relationship with fruit puree. We’re talking sweet apples meeting tart cranberries in this gorgeous ruby-red situation that tastes like fall had a baby with Christmas morning. It’s naturally sweetened (or barely sweetened if you’re into that), packed with vitamin C, and has this incredible sweet-tart balance that makes you actually want to eat it instead of just tolerating it. I made this for Thanksgiving once as a “healthier side” and people literally fought over the last spoonfuls. My aunt asked if I’d spiked it with something. Nope, just good fruit doing its thing. Now I make it year-round and pretend I’m fancy by putting it in mason jars.
Why You’ll Love This Recipe
Actually tastes good. Not just “good for you” — actually delicious enough to eat by the spoonful.
Naturally sweetened. The apples do most of the work. Minimal added sugar needed.
Gorgeous color. That deep pink-red hue makes everything look festive and Instagram-worthy.
Ridiculously easy. If you can chop fruit and turn on a stove, you can make this.
Multi-purpose magic. Side dish, topping, snack, baking ingredient — it does it all.
Keeps forever. Well, not forever, but weeks in the fridge and months in the freezer.
The Good Stuff You’ll Need
For the Sauce:
- 6 medium apples (about 2.5 lbs), peeled and chopped into chunks
- Best varieties: Honeycrisp, Fuji, Gala, or a mix for complexity
- Avoid Red Delicious because they’re mushy and flavorless
- 2 cups fresh or frozen cranberries (about 8 oz)
- 1/2 cup water (or apple juice for extra sweetness)
- 1/4 cup maple syrup or honey (adjust based on your sweetness preference)
- 1 cinnamon stick (or 1/2 tsp ground cinnamon)
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger (optional but adds warmth)
- Pinch of salt
- Zest of 1 orange (optional but SO good)
- 2 tbsp fresh lemon juice
Optional Add-ins for Flavor:
- 1 vanilla bean split lengthwise (or 1 tsp vanilla extract)
- 2-3 whole cloves
- 1 star anise pod
- 1/4 tsp cardamom
Let’s Do This
Step 1: Prep Your Fruit
Peel your apples (or don’t — leaving the skin on adds fiber and a slightly pink color, but makes the texture less smooth).
Core and chop apples into roughly 1-inch chunks. Don’t stress about uniformity — they’re getting cooked down anyway.
Rinse your cranberries and pick out any sad-looking ones or stems.
If using orange zest, zest your orange now. Avoid the white pith — it’s bitter.
Step 2: Get Everything in the Pot
Toss apples, cranberries, water (or apple juice), maple syrup, cinnamon stick, nutmeg, ginger, salt, and orange zest (if using) into a large pot or Dutch oven.
Give it a good stir to combine everything.
If you’re using whole spices like cloves or star anise, toss them in now. Just remember you’ll need to fish them out later.
Step 3: Cook It Down
Bring everything to a boil over medium-high heat, stirring occasionally.
Once boiling, reduce heat to medium-low and let it simmer, partially covered, for 20-30 minutes.
Stir every 5-10 minutes to prevent sticking and to help break down the fruit.
You’ll know it’s ready when the apples are completely soft and falling apart, and the cranberries have burst and broken down. The mixture should be thick and fragrant.
Step 4: Mash or Blend
Remove the cinnamon stick and any whole spices you added.
For chunky applesauce: Use a potato masher to mash everything to your desired consistency. Some texture is nice.
For smooth applesauce: Use an immersion blender right in the pot and blend until silky smooth. Or transfer to a regular blender in batches (careful — hot liquids expand).
For somewhere in between: Mash most of it, but leave some chunks for texture.
Step 5: Taste and Adjust
Stir in the lemon juice. This brightens everything and balances the sweetness.
Taste and adjust sweetness. Need more? Add a bit more maple syrup or honey. Too sweet? Add more lemon juice.
If you want it spicier, add more cinnamon or nutmeg.
If it’s too thick, add a splash of water or apple juice. Too thin? Let it simmer uncovered for another 5-10 minutes.
Step 6: Cool and Store
Let the applesauce cool to room temperature before storing. Hot applesauce creates condensation which can lead to spoilage.
Transfer to clean jars or airtight containers.
It’ll thicken up more as it cools, so don’t panic if it seems a bit thin while hot.
Serving Suggestions
Serve it warm as a side dish with pork chops, roasted chicken, or turkey. Classic pairing that never fails.
Eat it cold straight from the jar with a spoon. No shame in the applesauce game.
Use it as a topping for oatmeal, yogurt, or pancakes for a naturally sweet boost.
Swirl it into plain Greek yogurt for a protein-packed snack.
Spread it on toast with almond butter for a quick breakfast.
Use it as a healthier dessert with a dollop of whipped cream or vanilla ice cream.
Switch It Up
Make It Sugar-Free: Skip the maple syrup entirely and let the natural fruit sugars do their thing. Add a bit more if needed after tasting.
Berry Bomb: Add 1 cup of fresh or frozen blueberries or raspberries along with the cranberries.
Pear Addition: Use 3 apples and 3 pears for a more complex flavor profile.
Spiced Chai Version: Add cardamom, cloves, and a pinch of black pepper for warming chai vibes.
Tropical Twist: Add 1 cup diced pineapple and use coconut sugar instead of maple syrup.
Boozy Adult Version: Add 2 tbsp bourbon or rum in the last 5 minutes of cooking. The alcohol mostly cooks off but leaves amazing flavor.
Chunky Style: Leave it super chunky by mashing it less for more of a compote texture.
Make-Ahead Tips
This is literally a make-ahead recipe. It’s better the next day after the flavors meld.
Store in the fridge in airtight containers for up to 2 weeks.
Freeze in portion-sized containers or freezer bags for up to 6 months. Thaw overnight in the fridge.
You can also freeze in ice cube trays, then transfer cubes to a freezer bag for single-serving portions.
If canning: Process in a water bath according to proper canning guidelines for long-term shelf storage.
Questions People Actually Ask
Q: Do I have to peel the apples?
A: Nope! Leaving the skins on adds fiber and nutrients, plus a slightly pink color. The texture will be less smooth, but it’s still delicious. If you blend it smooth, you won’t notice the skins anyway.
Q: Can I use only cranberries?
A: Technically yes, but pure cranberry sauce is VERY tart and needs a lot more sweetener. The apples provide natural sweetness and body.
Q: What if I only have ground cinnamon?
A: Totally fine! Use 1/2 to 1 teaspoon of ground cinnamon instead of the stick. Add it in the beginning with the other spices.
Q: My applesauce is too tart. Help?
A: Add more maple syrup or honey, 1 tablespoon at a time, until it reaches your desired sweetness. Or add a splash of apple juice.
Q: Can I make this in a slow cooker?
A: Absolutely! Combine everything in the slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Mash or blend as desired.
Q: What about an Instant Pot?
A: Yes! Use the same ingredients, cook on high pressure for 5 minutes with a 10-minute natural release. Then mash or blend.
Q: Is this actually healthy?
A: Yep! It’s fruit with minimal added sugar, no preservatives, and lots of fiber and vitamin C. Way healthier than store-bought versions loaded with corn syrup.
Q: Why add salt?
A: Salt enhances the natural sweetness of the fruit and balances the flavors. Don’t skip it — just a pinch makes everything taste better.
Q: Can I reduce the sugar even more?
A: Absolutely! Start with 2 tablespoons and taste after cooking. You can always add more but you can’t take it away.
Q: My cranberries didn’t pop. What happened?
A: They need more cooking time. Fresh cranberries will pop audibly as they cook. Keep simmering until they’ve all burst and broken down.
Healthy Cranberry Applesauce
- Total Time: 40 minutes
- Yield: 8–10 servings 1x
Description
Okay, so you know regular applesauce? That sweet, boring, baby-food-adjacent thing? Well, throw that mental image out the window because Cranberry Applesauce is about to change your entire relationship with fruit puree. We’re talking sweet apples meeting tart cranberries in this gorgeous ruby-red situation that tastes like fall had a baby with Christmas morning. It’s naturally sweetened (or barely sweetened if you’re into that), packed with vitamin C, and has this incredible sweet-tart balance that makes you actually want to eat it instead of just tolerating it. I made this for Thanksgiving once as a “healthier side” and people literally fought over the last spoonfuls. My aunt asked if I’d spiked it with something. Nope, just good fruit doing its thing. Now I make it year-round and pretend I’m fancy by putting it in mason jars.
Ingredients
For the Sauce:
- 6 medium apples (about 2.5 lbs), peeled and chopped into chunks
- Best varieties: Honeycrisp, Fuji, Gala, or a mix for complexity
- Avoid Red Delicious because they’re mushy and flavorless
- 2 cups fresh or frozen cranberries (about 8 oz)
- 1/2 cup water (or apple juice for extra sweetness)
- 1/4 cup maple syrup or honey (adjust based on your sweetness preference)
- 1 cinnamon stick (or 1/2 tsp ground cinnamon)
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger (optional but adds warmth)
- Pinch of salt
- Zest of 1 orange (optional but SO good)
- 2 tbsp fresh lemon juice
Optional Add-ins for Flavor:
- 1 vanilla bean split lengthwise (or 1 tsp vanilla extract)
- 2–3 whole cloves
- 1 star anise pod
- 1/4 tsp cardamom
Instructions
Peel your apples (or don’t — leaving the skin on adds fiber and a slightly pink color, but makes the texture less smooth).
Core and chop apples into roughly 1-inch chunks. Don’t stress about uniformity — they’re getting cooked down anyway.
Rinse your cranberries and pick out any sad-looking ones or stems.
If using orange zest, zest your orange now. Avoid the white pith — it’s bitter.
Toss apples, cranberries, water (or apple juice), maple syrup, cinnamon stick, nutmeg, ginger, salt, and orange zest (if using) into a large pot or Dutch oven.
Give it a good stir to combine everything.
If you’re using whole spices like cloves or star anise, toss them in now. Just remember you’ll need to fish them out later.
Bring everything to a boil over medium-high heat, stirring occasionally.
Once boiling, reduce heat to medium-low and let it simmer, partially covered, for 20-30 minutes.
Stir every 5-10 minutes to prevent sticking and to help break down the fruit.
You’ll know it’s ready when the apples are completely soft and falling apart, and the cranberries have burst and broken down. The mixture should be thick and fragrant.
Remove the cinnamon stick and any whole spices you added.
For chunky applesauce: Use a potato masher to mash everything to your desired consistency. Some texture is nice.
For smooth applesauce: Use an immersion blender right in the pot and blend until silky smooth. Or transfer to a regular blender in batches (careful — hot liquids expand).
For somewhere in between: Mash most of it, but leave some chunks for texture.
Stir in the lemon juice. This brightens everything and balances the sweetness.
Taste and adjust sweetness. Need more? Add a bit more maple syrup or honey. Too sweet? Add more lemon juice.
If you want it spicier, add more cinnamon or nutmeg.
If it’s too thick, add a splash of water or apple juice. Too thin? Let it simmer uncovered for another 5-10 minutes.
Let the applesauce cool to room temperature before storing. Hot applesauce creates condensation which can lead to spoilage.
Transfer to clean jars or airtight containers.
It’ll thicken up more as it cools, so don’t panic if it seems a bit thin while hot.
Notes
Serve it warm as a side dish with pork chops, roasted chicken, or turkey. Classic pairing that never fails.
Eat it cold straight from the jar with a spoon. No shame in the applesauce game.
Use it as a topping for oatmeal, yogurt, or pancakes for a naturally sweet boost.
Swirl it into plain Greek yogurt for a protein-packed snack.
Spread it on toast with almond butter for a quick breakfast.
Use it as a healthier dessert with a dollop of whipped cream or vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~95 kcal
- Carbohydrates: ~25g
